Chicken Thigh and Mango-Avocado Wild Rice Salad Bowl
I had the best wild rice bowl at a little place in the Financial District. It had fresh mango, greens, diced avocado, and this really simple vinaigrette that pulled everything together.
I kept thinking about it, so I came home and made my own version: a chicken thigh and mango-avocado wild rice salad bowl. I used grilled chicken thighs, wild rice, fresh mango and avocado, and tossed everything with a light mango vinaigrette.
Everything just works. It’s easy to make, and it holds up in the fridge — so it’s a solid option if you're planning ahead for the week.
Why I Make This So Often
It’s simple, and I usually have most of the ingredients on hand. The wild rice has a nice texture, the mango adds a little sweetness, and the chicken makes it feel like a real meal. I’ll grill a few chicken thighs earlier in the week and save some just for this. It’s one of those meals that’s easy to throw together but still feels fresh.
Ingredients You’ll Need (With Substitutions)
Chicken:
- Boneless, skinless thighs – 2 chicken thighs per serving
- Olive oil or avocado oil
- Freshly minced garlic, roasted cumin powder, onion powder, smoked paprika, salt
- Lime juice (optional)
Salad Base:
- Cooked wild rice – you can swap wild rice with quinoa or white rice
- Mango (ripe, not mushy) fresh pineapple works too!
- Avocado (tossed in lime)
- Fresh herbs
- Local greens (spinach, arugula, or spring mix)
Mango Vinaigrette:
- Mashed mango
- Extra virgin olive oil
- Lime juice or vinegar
- Salt
- Honey (only if your mango isn’t sweet enough)
Prep First
- Get the wild rice going early—it takes longer than you think.
- Dice up the mango and avocado (don’t forget a squeeze of lime on the avocado to keep it from browning). If you can't find fresh mango, with with frozen mango chunks.
- Trim and season the chicken thighs.
- Fire up your grill or grill pan.
- Chop a little fresh parsley or cilantro if you’ve got it.
- Save a small handful of mango for the dressing.
Top Tip
If your mango isn’t soft enough to blend, cube it small and mash it with a fork before mixing it into the dressing.
How to Make This Chicken Thigh and Mango-Avocado Wild Rice Salad
Step 1: Marinate and Grill the Chicken
Rub the chicken thighs with olive oil, garlic powder, onion powder, smoked paprika, and salt. Let them sit while the rice cooks. Grill over medium-high heat until cooked through, then let them rest and slice.
Step 2: Cook the Wild Rice
Bring salted water and a drizzle of oil to a boil, add the rinsed wild rice, and simmer until tender and chewy. Set aside to cool slightly.
Step 3: Make the Mango Vinaigrette
Blend or mash a portion of the mango until smooth. Whisk with olive oil, a splash of lime juice or vinegar, and a pinch of salt. Add a bit of honey if the mango needs it.
Step 4: Assemble the Salad
Toss the wild rice with the mango vinaigrette. Add diced mango, avocado, and chopped herbs. Mix gently.
Step 5: Serve
Top each bowl with sliced grilled chicken. Add more vinaigrette or lime juice if needed before serving.
Helpful Tips
Wild rice doesn’t fluff like white rice. It stays chewy—that’s what you want.
Don’t skip the lime on the avocado. It’s not just for color—it makes the whole bowl taste brighter.
Add greens last so they don’t wilt in warm rice.
Let chicken rest before slicing so it doesn’t dry out.
Taste before serving—you might want an extra squeeze of lime or pinch of salt.
How I Like to Serve It
I start with a scoop of wild rice, then layer on the grilled chicken, diced mango, and avocado. A handful of greens, a little chopped cilantro, and that light mango vinaigrette go right on top.
If I have toasted pepitas, I’ll toss those on too for some crunch. If I’m packing it for later, I keep the vinaigrette separate until I’m ready to eat..
What to Serve With This
If I’m making this for a few people or just want something extra on the side, I usually add these.
- I like to serve it with cucumber feta salad with lemon greek vinaigrette, which has fresh cucumbers, herbs and a light lemon dressing.
- 15-minute peppers and onions for delicious fajita veggies is an easy side that works with almost anything.
- 20-minute simple black bean pasta salad adds a little more to the plate and is great if you want something filling.
If You Like This Then You’ll Love
- You might also like the street corn chicken rice bowl, which has grilled chicken, corn and a little lime.
- Another one to try is the simple grilled chicken salad, which is easy to make and lets you add whatever toppings you like.
If I’m packing it up for later, I just keep the dressing on the side until I’m ready to serve for dinner or lunch the next day.
Chicken Thigh and Mango-Avocado Wild Rice Salad Bowl
Ingredients
Equipment
Method
- Prep: Rinse the wild rice, dice the mango and avocado, and chop fresh herbs.
- In a bowl, toss chicken thighs with olive oil, minced garlic, onion powder, smoked paprika, and salt.
- In a saucepan, bring 3 cups water to a boil with a pinch of salt; add rinsed wild rice and simmer uncovered until tender and chewy, about 35–40 minus. Set aside and allow it to cool.
- Grill chicken thighs over medium-high heat, about 5–6 minutes per side, until fully cooked and lightly charred. Rest the chicken before slicing.
- Blend or mash half of the mango, then whisk it with olive oil, lime juice or vinegar, salt, and optional honey to make the vinaigrette.
- Toss cooked wild rice with the mango vinaigrette, diced mango, avocado (tossed in lime juice), chopped herbs, and greens.
- Build the bowls by layering wild rice salad, then topping with sliced grilled chicken.
- Serve immediately with extra lime wedges if you like.
