Mango Rice salad with Grilled chicken

This is a fabulous summer meal. Just look at the colors!

The spice blend for the chicken and the herbs and veggies in the rice salad are a match made in heaven. I just love it sooo much!  I made a double batch of rice this time so I could bring some to a pic-nic the next day. I think it is even better after a day in the fridge, letting all those yummy flavors meld together. I like to serve it at room temperature or cold. Either way it is delicious. I also usually thread the chicken onto skewers for a fun presentation but I forgot to soak my wooden skewers so I had to do without. Do as I say not as I do! Does that make sense? This recipe works really well with shrimp too.

Start with the marinade for the chicken:

1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

1 tablespoon low-sodium soy sauce

4 teaspoons curry powder

1/8 teaspoon ground red pepper

1/8 teaspoon ground cumin

24 chicken tenders or chicken breasts cut into strips (about 1 1/2 pounds)

Skewers (optional). Soak 30 minutes if using wooden ones!

Combine all ingredients in a medium bowl. Transfer to a large zip-lock plastic bag and add chicken tenders. Toss to coat. Chill 1 hour.

Meanwhile make the rice salad:

2 cups water

2/3 cups light coconut milk

1 1/4 cups Basmati rice

3/4 cup shredded carrot

2 cups peeled mango (about 2 medium)

1 1/2 cups diced red bell pepper

1/2 cup sliced green onions

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 tablespoons fresh lime juice

1/2 teaspoon salt

cooking spray

cilantro sprigs for garnish

Bring water and coconut milk to a boil in a medium sauce pan, add rice. Cover, reduce heat and simmer 12-15 minutes or until liquid is absorbed (check cooking directions on your rice). Add carrot and next 7 ingredients (through salt), toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread marinated chicken tenders onto skewers. Place skewers on grill rack or pan coated with cooking spray. Grill 3-4 minutes on each side until chicken is cooked through. Serve skewers over salad. Garnish with cilantro sprigs.

Serves 6 - 8

(Recipe adapted from Cooking light, June 2005)