Curry Chicken Mango Rice Salad
A flavorful blend of spiced chicken, sweet mango, and tender rice with fresh veggies and avocados! Super tasty and easy to make!
- 1 Mango (diced)
- Cucumber (sliced and halved)
- Avocado (sliced)
- 2 Spring Onions (sliced)
- Lettuce (roughly chopped)
- 2 Tbsp Fresh Mint (Topping)
- Feta Cheese (crumbled - Topping)
- Sesame Seeds (Topping)
- 2 Tbsp Olive Oil
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Lime Juice
- 500g/17.6oz Chicken Tenderloins (chopped and thinly sliced)
- 2 Tbsp Olive Oil
- 2 Tbsp Mild Curry Paste
- 1 Tbsp Soy Sauce
- 4 Tbsp Butter
- 4 Cloves Garlic (crushed)
- 1 Cup Raw Rice (cooked, drained & rinsed)
In a bowl toss the chicken and cornflour until well coated.
Heat the olive oil in a large skillet over medium heat. Add the curry paste and cook for 2 minutes.
Add the chicken and toss to coat in the curry paste and cook until crispy. Remove from heat and add the soy sauce.
Meanwhile, in a small skillet melt together the butter and crushed garlic.
Cook until the butter is browning and the garlic crisps. Remove and set aside.
Prepare a bowl half filled with rice, salad with feta cheese crumbled on top.
Combine all ingredients together for dressing & pour over the salad. Sliced avocado on the side or any other veggies of your choice.
Spoon the chicken over the rice and pour the garlic butter over the chicken and salad. Top with sesame seeds.
Enjoy!
- If making for many persons, the salad can be put together in a large bowl mixing all the ingredients together with the mint and dressing except for the feta cheese and sesame seeds.