I knew I wanted to steam some chicken breast and collect a little group of ideas on how to then use said steamed chook! This is one of the ideas we literally wrote down as a list of ingredients, then quickly filmed and added and tweaked for Insider Club. We loved them all, (there were three on the filming day) and you will too! It is time to join us for Spring and Summer Salad Days. Isn't it nice to think we are nearly there again?
Bring on 2021!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Buttermilk Dressing;
- 100 Grams Easy Thermomix mayonnaise Recipe
- 30 Grams buttermilk
- 20 Grams tarragon vinegar
- 1 lemons juice only
- pink salt flakes and pepper to taste BUY
-
The Salad;
- 1 Litre water, for steaming
- 500 Grams chicken breast, cut into thirds
- 2 Bunches asparagus, trimmed
- 150 Grams mixed quinoa steamed and cooled
- 1 Handful fresh mint
- 2 Handfuls rocket
Do
- 1
To make the Buttermilk Dressing place all ingredients into a small bowl and combine with a balloon whisk. Set aside.
- 2
Place the water into the Thermomix bowl. Line the Varoma dish with wet, scrunched up baking paper and place the chicken on top. Place the asparagus into the Varoma tray. Cook 25 min/Varoma/speed 3.
- 3
Plunge the asparagus into icy water the minute you are happy that it is cooked well enough to your taste. This may be from around the 15 minute mark onwards.
- 4
Slice the chicken thinly. Arrange mint, rocket, quinoa, chicken and asparagus on individual plates or serving platter. Pour over Buttermilk Dressing. Serve!
