Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Sticky Mango Chicken and Crispy Rice Salad

Sticky Mango Chicken and Crispy Rice Salad

By OcadoLifePublished on 27 May 2026Pile plates high with this wildly moreish Sticky Mango Chicken and Crispy Rice Salad from OcadoLife food editor Lauren Hoffman. The mango chutney doubles as a sticky glaze and punchy dressing over crispy rice, lime-pickled cucumber, fresh herbs and toasted coconut, for a flavour-packed salad that’s easy on your wallet too.
Shop for ingredients

Time and servings

50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time

Ingredients

  • 300g basmati rice
  • 4 tbsp lime juice, plus a little zest
  • ½ tsp caster sugar
  • ½ tsp salt
  • 1 large cucumber, cut into chunks
  • 3 tbsp mango chutney
  • 1 tsp tomato purée
  • 1 tbsp soy sauce
  • 3 tbsp flavourless oil, plus 1 tsp
  • 8 chicken thigh fillets
  • 1 pinch chilli flakes (optional)
  • 2 salad onions, diagonally sliced
  • 15g mint, leaves picked and roughly chopped
  • 15g coriander, leaves picked and roughly chopped
  • 3 tbsp (approx.) toasted coconut flakes (optional)

Method

  • Step 1

    Cook the rice according to pack instructions, then set aside to cool.

  • Step 2

    For the pickle, mix 2 tbsp lime juice with the sugar, salt and 1 tbsp water until dissolved. Add the cucumber and set aside until needed (drain just before serving).

  • Step 3

    Preheat the oven to 200°C/ 180°C fan/gas 6. In a baking dish, mix 2 tbsp mango chutney with the tomato purée, soy sauce, 1 tbsp lime juice and 1 tsp oil. Add the chicken, toss to coat, then bake for 35 mins, glazing with the juices halfway through, until deeply golden. Rest for 5 mins, then shred.

  • Step 4

    Meanwhile, toss the rice with 2 tbsp oil and a pinch of salt, ensuring every grain is coated. Spread out in a thin, even layer on a large baking tray (use two trays if needed), breaking up any clumps, and bake alongside the chicken for 25 mins or until crispy and golden, stirring halfway.

  • Step 5

    Mix the remaining mango chutney, oil and lime juice with a pinch each of chilli (if using) and salt to make a dressing.

  • Step 6

    Toss the shredded chicken with the crispy rice, cucumber pickle, salad onions, mint, coriander and coconut flakes (if using). Spoon over the dressing, then scatter with a little lime zest, and serve.