Chicken Salad with Vietnamese Dressing
Make on Fresco
This easy to make Chicken Salad with Vietnamese Dressing will be ready to eat in just a few minutes!
This has to be one of my favourite recipes. It is easy to add chicken/veggies/noodles/rice to this to feed more people, and really, its all about the dressing. If you wanted to use a cooked chicken, or not julienne the carrots, no problem, it’s all about the dressing. And don’t you forget it. YUM. This recipe first appeared in Dinner Spinner the little cookbook I first created when I left Thermomix in Australia and went Indy! It soon made its way into the Spin A Dinner app, long since put to rest.
The dressing stands alone with any other salad of your choosing. I love Vietnamese mint as well these days and grow it, so that would work well in addition to the normal mint we are familiar with.
Make sure you try some of our other Vietnamese recipes when you get the chance;
Vietnamese Pork Salad with Rice Noodles
Need
-
The Dressing
- 3 cloves garlic
- 15 Grams fresh ginger peeled
- 1 long red chilli (or to taste)
- 50 Grams coconut sugar
- 40 Grams lime juice, fresh
- 50 Grams fish sauce
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- Handfuls fresh mint leaves
- Handfuls basil leaves
-
The Salad
- 700 Grams water
- 400 Grams chicken thigh or breast fillets, cut in pieces
- 4 Handfuls baby spinach
- 1/2 Savoy or Napa (Wombok) cabbage, shredded
- 1 carrot, julienned
- fresh mint to taste
- 100 Grams peanuts, roasted and salted
- Lime wedges and sliced chilli to garnish
Do
- 1
Place all dressing ingredients into Thermomix bowl and blend 10 sec/speed 8.
- 2
Remove from bowl and set aside.
- 3
Without washing, place water into Thermomix bowl and place chicken into simmering basket. Insert basket and cook 12 min/100ºC/speed 3.
- 4
Remove basket and drain Thermomix bowl. Return chicken to Thermomix bowl and shred 3-4 sec/Reverse/speed 4. Cool slightly.
- 5
Make salad by assembling baby spinach, cabbage, carrot and mint leaves onto each plate or large serving platter. Top with shredded chicken, peanuts and dressing.
- 6
Serve with lime wedges and sliced chilli to taste.
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!
