Chicken Mango And Noodle Salad

Name: Thermomix recipe: Chicken Mango And Noodle Salad
Prep time: 10 min
Cook time: 10 min
Ingredients: 20 Grams fresh ginger; 1 lemongrass stalk, white part only; 1-3 makrut (kaffir) lime leaves; 1 red chilli; 2 cloves garlic; 30 Grams coconut sugar; Pinches pink salt flakes; 40 Grams fish sauce; 100 Grams fresh lemon juice or lime juice; 60 - 80 Grams Extra Virgin Olive Oil (EVOO); 1 Handful fresh mint leaves; 1 chicken breast fillet per 2 servings; 1/2 Chinese cabbage or wombok; A few spinach leaves or other salad greens of choice; 1 - 2 avocadoes, peeled and diced; 1 - 2 mangoes, peeled and diced; 1 - 2 Packs Fried Noodles (changs)

Make on Fresco

Serves 4-6 Prep Time 10 minutes Cook Time 10 minutes Rated: Print

Super simple salads are always the best. No need to sweat up a storm in the kitchen, this can be done in minutes on a BBQ or cooktop. Dinner done!

This Thai Chicken Salad is a vibrant, fresh, and flavour-packed dish that’s as easy to make as it is to eat. With juicy mango, creamy avocado, crunchy crispy noodles, and tender chicken, it's the perfect balance of textures and tastes. Thanks to the Thermomix, prepping the dressing and chopping the salad ingredients is quick and effortless—making this a go-to meal for busy weeknights, warm weather lunches, or a light, satisfying dinner. This salad has been in my family arsenal for a really long time now, it was first published on here in 2007, pre Thermomix ownership for me! I have fixed that up, you will see! I mean if you are not making your own salad dressings in the Thermie, do you even own one?

Add or delete any or all of the following!

Steamed jasmine rice or coconut rice

Fresh lime wedges for squeezing

Extra crispy noodles on the side

Chopped peanuts or cashews for added crunch

A light cucumber and mint salad

Thai iced tea or sparkling water with lime

Lettuce cups for a fun, hands-on serving option

Chilli flakes or fresh sliced chilli for heat

Coriander leaves and Thai basil for garnish

Need

The Dressing
20 Grams fresh ginger
1 lemongrass stalk, white part only
1-3 makrut (kaffir) lime leaves
1 red chilli
2 cloves garlic
30 Grams coconut sugar
Pinches pink salt flakes BUY
40 Grams fish sauce
100 Grams fresh lemon juice or lime juice
60 - 80 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Handful fresh mint leaves
The Salad
1 chicken breast fillet per 2 servings
1/2 Chinese cabbage or wombok
A few spinach leaves or other salad greens of choice
1 - 2 avocadoes, peeled and diced
1 - 2 mangoes, peeled and diced
1 - 2 Packs Fried Noodles (changs) BUY

Do

1: Place all dressing ingredients into Thermomix bowl and blend 10 sec/speed 7. Remove from bowl and set aside.
2: Place up to 400g of cabbage at a time into the Thermomix bowl and chop 4 sec/speed 4. Remove from bowl and place on serving platter. Repeat with remaining cabbage until all is chopped. Place a few baby spinach leaves or other greens on top.
3: Meanwhile heat a griddle pan over a high heat. Oil it and then cook each chicken breast, until well charred and marked. Turn heat down to medium heat, cover and cook until cooked through completely. Rest chicken, covered in pan with heat turned off.
4: Chop avocado and mango and toss through the dressing.
5: Slice chicken on the diagonal and arrange over bed of greens, top with avocado, mango and drizzle with dressing. Garnish with noodles and additional sliced red chilies.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!