The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tossed Free-range Curried Chicken Salad
Bring the sunshine to your plates with Mindful Chef x Tossed. British free-range chicken breast is the star of the show - you’ll butterfly it and sizzle it till golden. Vibrant peppers, crunchy cabbage, bright carrot and chunky edamame bring in the rainbow. A creamy curried yoghurt dressing infuses it with irresistible flavour. Sprinkle generously with crispy shallots for the perfect bite. It’s summer on a plate!
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 200g brown rice (brown rice (100%))
- 2 carrot
- 1 red cabbage
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 2 pepper
- 2 shallot
- 160g mixed salad leaves
- 100g edamame beans (Soya)
- 4 British Free Range chicken breasts
Nutritional Information
Calories: 661
Protein: 54g
Carbs: 58g
Fat: 23g
Tossed Free-range Curried Chicken Salad
Bring the sunshine to your plates with Mindful Chef x Tossed. British free-range chicken breast is the star of the show - you’ll butterfly it and sizzle it till golden. Vibrant peppers, crunchy cabbage, bright carrot and chunky edamame bring in the rainbow. A creamy curried yoghurt dressing infuses it with irresistible flavour. Sprinkle generously with crispy shallots for the perfect bite. It’s summer on a plate!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium griddle pan or frying pan & a small bowl
Boil the rice & edamame
- Add the rice to the saucepan and boil for 25-30 mins
- Add the edamame in the final 1-2 mins, then drain together
Make the crispy shallot
- Thinly slice the shallots
- Heat the medium frying pan with 1 tsp oil. Once hot, add the shallot and cook for 5-6 mins, until crispy. Remove from the pan and set aside. Season with salt
Meanwhile, prep the veg
- Thinly slice the cabbage. Grate the carrots. Thinly slice the peppers. Roughly chop the coriander
Chicken time
- Thinly slice the pepper. Cut each chicken breast in half, lengthways, to make 2 thin fillets. Season with salt and pepper
- Add the chicken and pepper to the baking tray, drizzle with 1 tsp oil, salt and pepper. Bake for 14 mins until the chicken is cooked through
- Once cooked, leave to rest
Make the curried 'mayo' & plate up
- In the small bowl, combine the yoghurt with the katsu curry paste and tamari. Season with salt pepper
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Thinly slice the chicken against the grain
- In the large mixing bowl, combine the rice, prepped veg, pepper, coriander, salad leaves, chicken, half the shallot and half the curried 'mayo'
- Serve the salad into bowls. Top with the remaining shallot and curried 'mayo'
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