Grilled chicken curry salad

For the Grilled Curry Chicken:

• 2 tablespoons extra virgin olive oil
• 4 teaspoons The Spice Club Curry spice mix
• 680 grams of boneless, skinless chicken fillets

For the salad:

• 4 cups (about 240 g) mixed salad
• 1 mango, sliced
• ½ cup (about 120 ml) pickled onions
• 110 g goat cheese
• ¼ cup (about 15 g) fresh coriander leaves
• ¼ cup (about 15 g) fresh mint leaves, torn
• The Spice Club Poke (optional for garnish)

For the Herb Vinaigrette:

• 1 small shallot, coarsely chopped
• 180 ml extra virgin olive oil
• 60 ml rice vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 1 clove garlic, crushed
• ¼ cup (about 15 g) fresh coriander leaves
• ¼ cup (about 15 g) fresh mint leaves, torn

Step 1: Prepare the Grilled Curry Chicken

• Combine the extra virgin olive oil and The Spice Club Curry spice mix in a large bowl.
• Add the chicken fillets and make sure they are completely covered with the herb oil.
• Heat a grill pan over medium heat. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and an internal temperature of 75°C.
• Remove the chicken from the grill and let it rest for 5 minutes. Then cut into thin slices.

Step 2: Make the Herb Vinaigrette

• Place the shallot, olive oil, rice vinegar, Dijon mustard, honey, garlic, coriander and mint in a blender.
• Mix until smooth. Season with salt and pepper to taste.

Step 3: Assemble the Salad

• Divide the mixed salad over four plates.
• Add the mango slices, pickled onions, goat cheese, cilantro and mint to the salad.
• Place the grilled curry chicken on top of the salad.
• Sprinkle the herb vinaigrette and the spice club poke over the salad and serve immediately.