Black and White Rice Salad with Chicken & Mango

This recipe came from Sirocco: Fabulous Flavors from the Middle East by Sarina Ghayour. This dish was supposed to be a side but ended up being our main dish. I loved it, fresh and light, perfect for a summer's night and it used multiple ingredients that I had on hand. Some things I did this time were:

• I added kohlrabi since it was in the fridge and I forgot to add the raisins. 
• I didn't feel like shredding chicken, so we just grilled some chicken and ate it along side. 
• I also only had normal white rice but can see it would be much prettier with black rice.

Black and White Rice Salad with Chicken & Mango

Serves: 6-8 

Time: 15 minutes (not including chicken or rice cooking time)

Ingredients:

     2 cups basmati and wild rice

     1 small cooked chicken or 4 cooked breasts, meat shredded

     2 large ripe mangoes, diced roughly into 1/2 inch chunks

     1 large red onion, slice into wafer-thin half-moons

     2 long red chiles, seeded and finely chopped

     2 ounces cilantro, leaves and stems finely chopped

     1/2 ounce mint, leaves finely chopped

     1/2 red cabbage, halved, cored, outer leaves removed, halved again and thinly sliced

     2 yellow peppers, cored, seeded and cut into thin strips

     couple of handfuls of golden raisins (optional)

     olive oil, for drizzling

     finely grated zest and juice of 2 limes

     4 tablespoons honey

     flaky sea salt and freshly ground black pepper

Steps:

1. Boil rice in plenty of boiling water according to package instructions. Drain the rice and rinse it under cold water, then drain it again and place it in a large mixing bowl. 
2. Add the chicken and the remaining ingredients to the mixing bowl with a generous drizzle of olive oil, salt and pepper; then mix well before serving. 

EAT