Korean Rice Salad with Chicken and Mango Recipe
This salad combines juicy chicken, sweet mango, rice, and crunchy vegetables in a light sesame dressing. It’s a bit like a cross between Korean bibimbap and a tropical salad – lots of colors and textures in one bowl. Perfect for a work lunchbox or a summer dinner when you don’t want to spend much time at the stove.
A colorful, filling salad that combines Korean-inspired flavors with tropical mango, giving you a complete meal in one bowl – protein, carbs, and lots of fresh vegetables.
Chef's tips
Don’t overcook the rice – slightly firm grains keep their shape better in the salad. Let both the rice and chicken cool a bit before mixing so the vegetables stay crisp and the mango doesn’t get mushy.
How to serve
Serve in deep bowls, topping each portion with extra toasted sesame seeds and a few fresh herb leaves, such as cilantro or more chives. It also packs well in a lunchbox; just keep the dressing in a separate small container and mix right before eating.
Ingredients
- rice dry, white or brown - 180 g
- chicken breast skinless and boneless - 350 g
- mango ripe but firm - 1 piece
- cucumber cut into half-moons - 0.5 pieces
- red bell pepper cut into thin strips - 0.5 pieces
- carrot coarsely grated or cut into thin matchsticks - 1 piece
- chives chopped - 3 tablespoons
- soy sauce divided: 2 tablespoons for the chicken, 2 tablespoons for the dressing - 4 tablespoons
- vegetable oil for frying the chicken - 2 tablespoons
- sesame oil for the dressing - 1.5 tablespoons
- rice vinegar or lime juice - 1.5 tablespoons
- honey for the dressing - 1 tablespoon
- garlic grated, for the dressing - 1 clove
- black pepper for the chicken - 0.25 teaspoons
- sesame seeds toasted in a dry pan - 1.5 tablespoons
Preparation
- Cook the rice in salted water according to the package instructions, until soft but not mushy. After cooking, set aside to cool slightly; it’s best if it is just warm.
- Cut the chicken breast into thin strips. In a bowl, mix 2 tablespoons of soy sauce and the pepper, add the chicken, toss to coat, and set aside to marinate for 10 minutes.
- Heat the vegetable oil in a pan over medium heat. Add the marinated chicken and fry for 6–8 minutes, stirring, until the pieces are cooked through and lightly browned. Set aside to cool.
- Peel the mango, remove the flesh from the pit, and cut it into cubes or thin strips. Wash the cucumber and slice into half-moons. Cut the pepper into thin strips and grate the carrot or cut it into matchsticks.
- In a small bowl, prepare the dressing: mix 2 tablespoons soy sauce, sesame oil, rice vinegar, honey, and grated garlic until you get a smooth, slightly thick dressing.
- In a large bowl, combine the warm rice, fried chicken, mango, cucumber, pepper, and carrot. Pour the prepared dressing over everything.
- Gently but thoroughly toss the salad so the dressing coats all the ingredients evenly without breaking up the rice.
- Finally, sprinkle the salad with chopped chives and toasted sesame seeds. Serve immediately or after briefly chilling in the fridge.
Storage
No storage information available for this dish.
I like to treat this salad as a flexible base – sometimes I add edamame, shredded red cabbage, or a soft-boiled egg on top. It’s a great way to use up leftover rice and cooked chicken while still getting a fresh, vibrant meal.
