Spinach and Chicken Salad with Cranberries
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 25mins
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- Serves
- 4
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- Calories
- 622
This simple salad makes a nutritious lunch or light dinner and is packed with protein, iron and antioxidants. Make the most of your Thermomix by using the Varoma dish to steam chicken breasts and the bowl to whiz together a zesty and fragrant dressing for this quick and easy meal. Obviously this salad can easily be increased in volume to serve your crowd of choice. More chicken breast, more salad, probably there is enough dressing to go the distance but you could increase it if you needed to.
Inspired by: https://tenina.com/recipes/spinach-and-chicken-salad-with-cranberriesrecipe updated Jan 12, 2022
Ingredients
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- Chicken breast
- 2
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- Button mushroom
- 150 g
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- Green onion
- 3
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- Lemon
- 1
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- Nutmeg
- 1 pinch
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- Black pepper
- as needed
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- Almonds
- 150 g
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- Water
- 1 L
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- Baby spinach
- 400 g
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- Dried cranberries
- 30 g
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- Garlic clove
- 1
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- Dijon mustard
- 2 teaspoons
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- White wine vinegar
- 20 g
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- Coconut sugar
- 1 tablespoon
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- Smoked paprika
- 1 pinch
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- Pink himalayan salt flakes
- 1 pinch
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- Extra virgin olive oil
- 100 g
Tools
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TM5
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Varoma dish
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Tm5 bowl
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Medium bowl
Step preview
- Add chicken breast to the Varoma dish
- Add water to the TM bowl
- Set Varoma into position and steam chicken until done - 15 min/Varoma/speed 4
- Place all the salad ingredients into a bowl reserving almonds for garnish
- Drain TM5 bowl
- Make the dressing by placing everything except the olive oil into the Thermomix bowl
- Blend with MC on - 10 sec, speed 8
- Then pour extra virgin olive oil into the TM bowl
- Combine - 5 sec, speed 5
- Slice the chicken breast and place on top of the salad
- Drizzle with dressing and finish with the almonds
- Serve immediately