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overhead view of Chicken Thigh and Mango-Avocado Wild Rice Salad in a bowl
Olga

Chicken Thigh and Mango-Avocado Wild Rice Salad Bowl

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A simple chicken thigh and mango-avocado wild rice salad bowl made with wild rice, grilled chicken and a mango vinaigrette that holds up great for meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Chicken:
  • 1½ lbs boneless skinless or skin on chicken thighs, or 8 chicken thighs, 1 per serving.
  • 2 tbsp olive oil or avocado oil to coat the chicken
  • ⅛ tsp roasted cumin powder optional
  • 2 cloves fresh garlic minced
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ¼ tsp salt a pinch
For the Salad:
  • 1 cup wild rice rinsed
  • 3 cups water
  • 1 ripe mango diced (divided: half for salad, half for vinaigrette)
  • 1 ripe avocado diced, coated with lime juice to prevent it from browning
  • ¼ cup fresh parsley or cilantro rinsed and chopped
  • 2 cups local or organic arugula baby spinach, or spring mix
  • 1 tbsp fresh lime juice for avocado
For the Mango Vinaigrette:
  • ½ ripe mango blended or mashed
  • 3 tbsp olive oil or avocado oil
  • 1 tbsp lime juice or apple cider vinegar
  • Pinch of salt
  • 1 tsp organic honey optional, if mango isn’t sweet

Equipment

  • 1 Grill or Grill Pan
  • 1 Saucepan with lid
  • 1 Mixing Bowls
  • 1 Blender or small whisk
  • 1 Knife and Cutting Board
  • 1 Measuring Cups and Spoons
  • 1 Tongs or Spatula

Method
 

  1. Prep: Rinse the wild rice, dice the mango and avocado, and chop fresh herbs.
  2. In a bowl, toss chicken thighs with olive oil, minced garlic, onion powder, smoked paprika, and salt.
  3. 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.
  4. Grill chicken thighs over medium-high heat, about 5–6 minutes per side, until fully cooked and lightly charred. Rest the chicken before slicing.
  5. 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.
  6. Toss cooked wild rice with the mango vinaigrette, diced mango, avocado (tossed in lime juice), chopped herbs, and greens.
  7. Build the bowls by layering wild rice salad, then topping with sliced grilled chicken.
  8. Serve immediately with extra lime wedges if you like.

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