Mango Chicken Salad

Directions

1. 1
   In a 3- to 4-quart pan over medium-low heat, stir pecans often until lightly browned, 3 to 4 minutes. Pour into a small bowl.
2. 2
   In the same pan, cook rice in water as directed on package, until tender to bite, about 25 minutes. Reserve seasoning packets for another use.
3. 3
   Meanwhile, slice mango lengthwise down each side of pit to remove fleshy cheeks. On the flesh side of each cheek, cut down to the peel (but not through it) in a crosshatch pattern to make 3/4-inch cubes. With a large metal spoon, scoop cubes from peel. Also trim fruit off pit and dice it.
4. 4
   Mix mango nectar and vinegar. Add to warm or cool rice and mix lightly. Add pecans, mango, chicken, and chopped mint; gently mix. Add salt and pepper to taste.
5. 5
   Spoon into bowl and garnish with mint sprigs.