Preparation time
10min
Total time
12min
Portion
22
portion(s)
Level
easy
Ingredients
- 1000 grams cooked chicken, cubed
- 4 tablespoons mayonaise
- 2 tablespoons Sourcream
- 4 tablespoons Parsely
- 2 tablespoons French Mustard
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- place parsley in mixing bowl 7 secs / speed 10
- remove and set aside - do not rinse bowl
- add chicken 10 sec / counterclock / speed 7
- add all ingredients to mix 5 sec / counterclock / speed 3
Tip
store in fridge and use as a sandwich filling.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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Comments
Big hit with slight variation to recipe.
I made this spread for some picnic sandwitches at the races. I bought 1 roast chicken from woolies and once deboned it gave me approx 500gms of meat. I didn't have any french mustard in the pantry that was in date so i left that ingredient out. I added 4 tablespoons of toasted pine nuts and the stuffing from inside the chicken with a good glug of coleslaw dressing to make the mix not so dry. It was a huge hit!!!!!! I'll be making this again for finger food parties
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