Chicken Salad With Citrus Chilli Dressing

Name: Thermomix recipe: Chicken Salad With Citrus Chilli Dressing
Prep time: 10 min
Cook time: 35 min
Ingredients: 70 Grams Extra Virgin Olive Oil (EVOO); 1 orange, juice only; 2 limes or lemons, juice; 3 Tablespoons rice wine vinegar; 2 Tablespoons fish sauce; 1 red chilli small red (de-seeded if desired); 1-2 cloves garlic; 1 Tablespoon coconut sugar; pink salt flakes and black pepper to taste; 1 Handful fresh coriander or cilantro leaves and stalks; 1 Handful fresh mint leaves; 1-2 large avocado, chopped roughly; 2 boneless chicken breasts; 2 Tablespoons Extra Virgin Olive Oil (EVOO); 4 Handfuls mixed salad greens of choice; 1/2 red onion finely sliced; 1/4 red cabbage, shredded; 2 oranges, zested coarsely over greens, then peeled and segmented; Additional avocado to taste

Serves 6 Prep Time 10 minutes Cook Time 35 minutes Rated: Print

I love a salad that can do duty as the entire meal, no fuss, less mess and this one is so easy you can make it all in advance and just assemble on demand. We love the colours, the taste and the bite.

The dressing itself can go with all sorts of cold meats and salads…don’t limit yourself to using it for this recipe only. Think fish as well, though use a little less dressing or you will literally taste nothing else. (I do like the strong flavours of coriander/cilantro, mint and chilli, but they can drown out a delicate fish, so approach with caution!)

You could skip the whole steaming the chicken breast bit and use a BBQ chicken from your local to make this meal even easier and cooler to prepare!

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Need

Dressing
70 Grams Extra Virgin Olive Oil (EVOO) BUY
1 orange, juice only
2 limes or lemons, juice
3 Tablespoons rice wine vinegar
2 Tablespoons fish sauce
1 red chilli small red (de-seeded if desired)
1-2 cloves garlic
1 Tablespoon coconut sugar
pink salt flakes and black pepper to taste BUY
1 Handful fresh coriander or cilantro leaves and stalks
1 Handful fresh mint leaves
1-2 large avocado, chopped roughly
Salad
2 boneless chicken breasts
2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
4 Handfuls mixed salad greens of choice
1/2 red onion finely sliced
1/4 red cabbage, shredded
2 oranges, zested coarsely over greens, then peeled and segmented
Additional avocado to taste

Do

1: Dressing;
2: Place all dressing ingredients except avocado into Thermomix bowl and mix for 10 sec/speed 6.
3: Taste and add more citrus juice if required.
4: Taste and blend, taste and blend until happy with result.
5: Pour over chopped avocado and refrigerate up to 2 hours.
6: Salad;
7: Put oil in fry pan and sear chicken breasts briefly on a medium high heat.
8: Place chicken into paper lined Varoma dish.
9: Place 500g of water into Thermomix bowl and set Varoma into position. Steam for 20-25 min/Varoma/speed 3 until breasts are cooked through. Cool and slice chicken.
10: Gently toss remaining salad ingredients.
11: Place sliced chicken on top of salad and pour dressing over.

Serve immediately.

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!