Chicken Quinoa Salad with Asparagus
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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams Easy thermomix mayonnaise Recipe
- 30 Grams buttermilk
- 20 Grams tarragon vinegar
- 1 Lemon juice only
- Pink Salt Flakes and pepper to taste BUY
- 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
To make the Buttermilk Dressing place all ingredients into a small bowl and combine with a balloon whisk. Set aside.
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.
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.
Slice the chicken thinly. Arrange mint, rocket, quinoa, chicken and asparagus on individual plates or serving platter. Pour over Buttermilk Dressing. Serve!
This is just one of our Insider recipes. Join us today and start cooking!