Chicken and Rice Salad with Mango
Peel the mango, cut out the pulp from the pit and chop the pulp into small pieces.
Rinse the rice and cook in boiling chicken broth in a pot until al dente. Drain the rice and set aside.
Peel the garlic and onion, and chop. Rinse the chicken breasts, pat dry, cut into bite-sized pieces, and season with salt and pepper. Heat vegetable oil in a pan and fry the chicken breast pieces in it with the garlic until golden brown. Remove from heat and let cool.
Slit the pepperoncini lengthwise, remove seeds and cut into thin strips.
Mix the cooked chicken breast pieces with cooked rice, chopped mango, pepperoncini strips, olive oil, vinegar and lemon juice, and season with salt and pepper. Chill the salad for 1 hour in the refrigerator.
Before serving, garnish the sald with peppermint.