Tropical Chicken Salad with Mango Avocado Salsa
Another chicken salad … sigh. Let’s face it, just like great shoes, you can’t have too many great chicken salad recipes. And try using the salsa on seafood, or grilled steak or chicken. It’s a great little weapon to have in your recipe arsenal.
I love to make a salad that is a complete meal, and this is such a thing. I have many many of those types of salads on here. Have a look around. Add some to your menus! Come back again for another one. Join me on the IC for even more!
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- 50 Grams Teriyaki Sauce Recipe
- 50 Grams Tamari
- 1 Tablespoon Sesame oil
- 80 Grams lime juice, fresh
- 30 Grams Fresh Ginger
- 700 Grams chicken breasts fillets, cut into thirds
- 1 Litre water for steaming
- 6 handfuls salad greens of choice
- 1 Lebanese cucumber, diced
- Handfuls Macadamias roasted, salted BUY
- Lime wedges to garnish
- 1 Red Chillie(s) sliced
- 1 Green Chilli(es) sliced
- 2 spring onions/shallots, sliced
- Pinches Pink Salt Flakes BUY
- Handfuls Fresh Coriander
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 mangoes, diced
- 2 avocadoes, diced
- ½ Pineapple-fresh cubed
Place all dressing ingredients into the Thermomix bowl and blend 6 sec/speed 9. Set aside
Pour water into the Thermomix bowl and line Varoma dish with baking paper. Arrange chicken on paper and set Varoma into position. Steam 20–25 min/Varoma/speed 3.
Cut the chicken into cubes and pour the 1/2 the dressing over the warm chicken.
To make salsa place prepared mangoes, avocadoes, pineapple, spring onions and red chilli into a glass or ceramic bowl.
Tip the remaining half of the dressing into the Thermomix bowl and add green chilli, coriander, salt and olive oil to the Thermomix bowl and blend 6 sec/speed 6. Remove from bowl and pour over salsa. Stir gently and refrigerate.
Arrange salad greens and cucumber on individual plates or serving platter. Arrange chicken over, and top with salsa and macadamias. Dress with more olive oil and lime juice if needed. Serve with lime wedges.
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