Ingredients
Dressing
- 2 cloves garlic
- 15 g ginger, peeled
- 1 level tsp Red Chilly Powder/Sweet Paprika/Keen's Curry Powder
- 25 g palm sugar or sugar
- 40 g lime juice
- 30 g fish sauce
- 50 g rice bran oil or grape seed oil
- few basil leaves, handful
Salad
- 4 handfuls baby spinach
- 1/2 savoy cabbage, shredded
- 1 Lebanese cucumber, diced
- 1/2 red capsicum, sliced
- 100 g salted roasted peanuts, chopped in TMx 4 sec speed 5
- lime wedges to serve
- 700 g water
- 2 chicken breast, cubed
- mint leaves, Garnish
- red chilli, Chopped for garnish - optional
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all dressing ingredients into TM bowl and blend 10 sec on speed 8, set aside
Without washing bowl add water and steaming basket containing chicken, cook 15 mins at Varoma temp speed 3, make sure cooked through.
Remove basket and pour away water (or keep for stock), return chicken to TM bowl and shred 3-4 sec, revese speed 4, let cool slightly.
Assemble salad onto platter, top with chicken, peanuts and dressing, garnish with mint leaves and chilly, serve with lemon wedges.
Gluten Free
Dressing & Salad
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
A great way to use up leftover roast chicken. Simple, tasty meal for a warm Sunday night. Thanks for sharing.
Full credit to Sue Hansen for this recipe. Only tweaked slightly to suit family tastes. Fabulous.