Prep 5-10 min • Cook 10 min • Serves 2-4
Weekday chicken salad just got a whole lot more exciting! Elevate this healthy classic without stress using our Curry Chicken Salad Recipe.
❏ 1 tbs olive oil
❏ 2 tbs coconut oil
❏ 400g brown rice
❏ 500g chicken tenderloins
❏ 2 spring onion, finely sliced
❏ 1 large red capsicum, thinly sliced
❏ 6-8 cherry tomatoes
❏ 120g pkt baby spinach
❏ 1 apple, sliced
❏ 30g Mingle's Curry In a Hurry Spice Blend
- Cook brown rice according to packet instructions and allow 5-10 min to cool.
- Prepare ingredients by chopping the vegetables into bite-size pieces. Rub 3/4 of the Curry in a Hurry Spice Blend onto the oiled chicken tenderloins, and heat 2 tbsp coconut oil in a large pot over medium heat.
- Cook the chicken tenderloins for 5-7 mins until golden brown. Take off the heat and let sit for 2 mins. Then, cut into strips.
- Mix together the brown rice and vegetables in a large bowl. Stir the remaining spice through with 2 tablespoons of olive oil.
What's Mingle's Curry In a Hurry?
Mingle’s Curry In a Hurry is an all-in-one curry spice blend. This fan-favourite spice blend is guaranteed to be your weeknight favourite! This Southern Indian Madras-style blend is perfect for...Learn More
Hungry for more cooking inspiration with Mingle seasoning? Check out more delicious recipes here: www.mingleseasoning.com/blogs/recipes