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
Don't have it? Make it with...
Coriander, garlic, cumin, tumeric, onion, paprika, fenugreek, ginger, cinnamon, pink Himalayan salt, chili.
Hungry for more cooking inspiration with Mingle seasoning? Check out more delicious recipes here: www.mingleseasoning.com/blogs/recipes