Chicken Mango And Noodle Salad
Serves
4
Total Time
20mins
Calories
621
Super simple salads are always the best. No need to sweat up a storm in the kitchen, this can be done in minutes on a BBQ or cooktop.
- Ginger20 gpeeled
- Lemongrass stalk1stalks of, white parts
- Fresh red chileas neededsliced
- Kaffir lime leaves1
- Fresh chili1
- Garlic clove2
- Coconut sugar30 g
- Pink himalayan salt flakes1 pinch
- Fish sauce40 g
- Lemon juice100 g
- Extra virgin olive oil70 g
- Mint leavesas needed
- Chinese cabbage½
- Spinachas needed
- Extra virgin olive oilas needed
- Avocado2chopped
- Mango2chopped
- Chang's fried noodles150 g
- Chicken breast2fillet
Ingredients
- 1. Add ginger, lemongrass stalk, kaffir lime leaves, fresh chili, garlic clove, coconut sugar, pink Himalayan salt flakes, fish sauce, lemon juice, extra virgin olive oil and mint leaves to the TM5 bowl
- 2. Blend with MC in place 10 sec, speed 7
- 3. Remove from bowl and set aside
- 4. Place up to 400g of cabbage at a time into the Thermomix bowl
- 5. Chop - 4 sec, speed 4
- 6. Remove from bowl and place on serving platter
- 7. Place a few baby spinach leaves or other greens on top
- 8. Meanwhile heat a griddle pan over a high heat
- 9. Drizzle with extra virgin olive oil
- 10. Cook each chicken breast, until well charred and marked
- 11. Turn heat down to medium heat, cover and cook until cooked through completely
- 12. Rest chicken, covered in pan with heat turned off
- 13. Add avocado and mango to a clean large mixing bowl and toss through the dressing
- 14. Slice chicken on the diagonal and arrange over bed of greens
- 15. Top with avocado, mango and drizzle with dressing
- 16. Garnish with noodles and additional sliced red chilies
Method
Make this recipe in the Fresco Recipes App
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