Chicken Mango Rice Salad

This yummy salad contains many of my favorite things so I had no doubt it would be good.  The flavor the first day was amazing.  The second day it was a little dry.  I used a quart of canned chicken and it was too much (and probably contributed to the dryness).  Use less next time.  Also try chunks instead of shredded.

(www.recipeshoebox.com)

1 1/2 c rice (before cooking)
3 c water
3-4 boneless skinless chicken breasts, cooked and diced
1 avocado, peeled and diced
1 mango, peeled and diced
3/4 bunch fresh cilantro, chopped

1 1/4 t salt
3/4 t pepper
3 1/2 T lime juice (juice of 2 limes)
1/3 c olive oil

Cook rice as directed.  Set aside.

Add cooled, diced chicken breasts to rice, then add mango, avocado and chopped cilantro.  Toss together, then in a separate bowl combine the lime juice, olive oil, salt and pepper and pour over the chicken / rice / fruit mixture.  Stir until just combined.  Serve cold or at room temperature.  Serves 8.