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Chicken Thigh and Mango-Avocado Wild Rice Salad Bowl

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Enjoy a refreshing Chicken Thigh and Mango-Avocado Wild Rice Salad Bowl that’s perfect for meal prep! Try this tasty recipe for your next meal!

Ingredients

Scale
  • 1½ lbs boneless (skinless or skin on chicken thighs)
  • 2 tbsp olive oil or avocado oil (to coat the chicken)
  • â…› tsp roasted cumin powder (optional)
  • 2 cloves fresh garlic (minced)
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ¼ tsp salt (a pinch)
  • 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 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)
  • 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)

Instructions

  1. Start by rinsing your wild rice under cold water. Next, dice half of your ripe mango and avocado. Chop your fresh herbs as well. This prep work helps everything come together quickly and keeps your salad fresh!
  2. In a bowl, toss the chicken thighs with olive oil, minced garlic, onion powder, smoked paprika, and salt. This blend not only adds flavor but also keeps the chicken moist while grilling.
  3. In a saucepan, bring 3 cups of water to a boil with a pinch of salt. Add in your rinsed wild rice. Let it simmer uncovered until tender and chewy—this should take about 35–40 minutes. Once done, set it aside to cool.
  4. Grill those seasoned chicken thighs over medium-high heat! Cook them for about 5–6 minutes per side until they’re fully cooked through and have those lovely grill marks. Allow them to rest before slicing; this helps keep them juicy.
  5. Blend or mash half of your diced mango until smooth. Whisk it together with olive oil, lime juice or vinegar, salt, and honey if you like. This vinaigrette ties all the flavors together beautifully.
  6. Toss your cooked wild rice with the mango vinaigrette along with diced mango, diced avocado tossed in lime juice to prevent browning, chopped herbs, and greens. Mixing these ingredients creates an explosion of flavors!
  7. Layer your wild rice salad in bowls and top each one generously with slices of grilled chicken. The vibrant colors will make each bowl look irresistible!
  8. Serve immediately with extra lime wedges on the side if you like an added zing.

Nutrition

Find it online: https://www.kitchenstorydaily.com/chicken-thigh-and-mango-avocado-wild-rice-salad-bowl/