Chicken Salad with Vietnamese Dressing

Serves 8-10
by Tenina Holder

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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  • Dressing
  • 3 cloves garlic
  • 15 g ginger, peeled
  • 1 large red chilli (or to taste)
  • 50 g Coconut - Sugar BUY
  • 40 g lime juice, fresh
  • 50 g fish sauce
  • 50 g Extra Virgin Olive Oil (EVOO) BUY
  • Handful fresh mint leaves
  • Handful fresh basil leaves
  • Salad
  • 700 g water
  • 400 g chicken thigh or breast fillets, cut in pieces
  • 4 Handful baby spinach
  • 1/2 Savoy or Napa (Wombok) cabbage, shredded
  • 1 carrot, julienned
  • A few mint leaves
  • 100 g 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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