Chicken Salad with Vietnamese DressingMake on Drop
This has to be one of my favourite recipes. It is easy to add to this to feed more people, and really, its all about the dressing. If you wanted to 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...which is available for Apple and Android...if you haven’t seen it already, then get it sorted. Its great to have when you’re at the shops! But I digress...hoping you love this as much as my family does.
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- 3 cloves garlic
- 15 Grams ginger, peeled
- 1 large Red Chillie(s) (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 (fresh) leaves
- 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
- A few mint leaves
- 100 Grams peanuts, roasted and salted
- Lime wedges and sliced chilli to garnish
Place all dressing ingredients into Thermomix bowl and blend 10 sec/speed 8.
Remove from bowl and set aside.
Without washing, place water into Thermomix bowl and place chicken into simmering basket. Insert basket and cook 12 min/100ºC/speed 3.
Remove basket and drain Thermomix bowl. Return chicken to Thermomix bowl and shred 3-4 sec/Reverse/speed 4. Cool slightly.
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.
Serve with lime wedges and sliced chilli to taste.
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