Chicken, Mango, and Rice Salad

Ingredients

• 1  avocado peeled cut into 1/2-inch dice
• 0.8 cup cilantro leaves chopped
• 0.3 cup cooking oil 
• 0.8 teaspoon fresh-ground pepper black
• 3.5 tablespoons juice of lime (from 2 limes)
• 1  mangos peeled cut into 1/2-inch dice
• 0.8 cup onion red chopped
• 1.5 cups rice 
• 1.3 teaspoons salt 
• 1.3 pounds chicken breasts boneless skinless ( 4)

Equipment

• frying pan
• pot
• grill pan

Directions

1. In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes.
2. Drain. Rinse with cold water.
3. Drain thoroughly.
4. Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper.
5. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice.
6. Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.
7. Wine Recommendation: With its fruit, richness, and flavor, Australian smillon will match this dish blow for blow.