Chicken Salad with Vietnamese Dressing
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 22mins
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- Serves
- 8
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- Calories
- 292
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!
Inspired by: https://tenina.com/recipes/chicken-salad-with-vietnamese-dressingrecipe updated Jan 12, 2022
Ingredients
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- Ginger
- 15 g
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- Lime juice
- 40 g
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- Chicken thigh
- 400 g
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- Savoy cabbage
- ½ head
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- Carrot
- 1
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- Fresh chili
- as needed
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- Garlic clove
- 3
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- Fresh chili
- 1
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- Coconut sugar
- 50 g
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- Fish sauce
- 50 g
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- Extra virgin olive oil
- 50 g
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- Mint leaves
- 1 handful
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- Fresh basil leaves
- 1 handful
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- Water
- 700 g
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- Baby spinach
- 4 handfuls
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- Mint leaves
- 1 pinch
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- Lime
- as needed
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- Roasted salted peanuts
- 100 g
Tools
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TM5
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Large serving bowl
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Tm5 bowl
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Small bowl
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Simmering basket
Step preview
- 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
- Blend with MC in place - 10 sec, speed 8
- Remove from bowl and set aside
- Without washing, add water to the TM5 bowl
- Add chicken thighs to the simmering basket
- Insert basket and cook - 12 min, 100°C, speed 3
- Remove basket and drain Thermomix bowl. Return chicken to Thermomix bowl
- Shred - 3 sec, reverse speed 4
- Scrape down sides of TM5 bowl
- Let 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 chili to taste