Chicken Salad with Vietnamese Dressing
Serves
8
Total Time
22mins
Calories
308
Sometimes the simple things in life are the best. This easy to make Chicken Salad with Vietnamese Dressing will be ready to eat in just a few minutes!
- Ginger15 gpeeled
- Lime juice40 gfreshly squeezed
- Chicken thigh400 gboned, sliced
- Savoy cabbage½ headshredded
- Carrot1julienned
- Fresh chilias neededsliced
- Garlic clove3
- Fresh chili1large
- Coconut sugar50 g
- Fish sauce50 g
- Extra virgin olive oil50 g
- Mint leaves1 handful
- Fresh basil leaves1 handfulleaves of
- Water700 g
- Baby spinach4 handfuls
- Mint leaves1 pinch
- Limeas neededcut into wedges
- Roasted salted peanuts100 g
Ingredients
- 1. Add garlic clove, ginger, fresh chili, coconut sugar, lime juice, fish sauce, extra virgin olive oil, mint leaves and fresh basil leaves to the TM5 bowl
- 2. Blend with MC in place - 10 sec, speed 8
- 3. Remove from bowl and set aside
- 4. Without washing, add water to the TM5 bowl
- 5. Add chicken thighs to the simmering basket
- 6. Insert basket and cook - 12 min, 100°C, speed 3
- 7. Remove basket and drain Thermomix bowl. Return chicken to Thermomix bowl
- 8. Shred - 3 sec, reverse speed 4
- 9. Scrape down sides of TM5 bowl
- 10. Let cool slightly
- 11. Make salad by assembling baby spinach, cabbage, carrot and mint leaves onto each plate or large serving platter
- 12. Top with shredded chicken, peanuts and dressing
- 13. Serve with lime wedges and sliced chili to taste
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
