Chicken, Mango, And Rice Salad - cooking recipe

Ingredients

1 1/2 cups uncooked rice, preferably short grain
1 1/3 lbs boneless skinless chicken breasts
2 tablespoons oil
1 1/4 teaspoons salt
3/4 teaspoon fresh ground pepper
3/4 cup chopped red onion
1 mango, peeled and cut into 1/2 inch dice
1 avocado, peeled and cut into 1/2 inch dice
3 1/2 tablespoons lime juice (about 2 limes)
3/4 cup chopped cilantro

Preparation

Cook rice until done, and rinse with cold water.
Coat chicken with 1 tbs. of the oil and season with 1/4 teaspoons of the S/P.
Cook chicken until done.
When chicken is cool enough to handle, dice into 1/2-inch pieces.
Toss the rice, chicken, onion, mango, avocado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
Chill for at least 1 hour before serving.
Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while.