This Asian Herb Chicken Salad is a delicious hot weather Thermomix recipe that is super healthy, yummy and filling. After going out to dinner the other night and trying a similar salad that was SO fresh and gorgeous - I knew I needed to recreate the dish at home. This Thermomix salad is gluten free, dairy free and lower carb. It also makes a delicious filling in rice paper rolls.
Put garlic, ginger and chilli into mixer bowl, chop for 3 sec/speed 9/MC on.
Put fresh herbs into mixer bowl, chop for 5 sec/speed 9 - using spatula to help. Scrape bowl down.
Add remaining pesto ingredients and blend for 5 sec/speed 5/MC on. Set pesto aside, retaining 1 tbsp of pesto in the bowl.
Add chicken to mixer bowl, blend through pesto for 5 sec/speed 3/reverse/MC on. Place chicken on to flat steaming tray.
Without washing the bowl, add apple sauce ingredients to mixer bowl, blend for 10 sec/speed 6/MC on.
Put steaming tray in place, and steam for 17 min/steaming temp/speed 2.
Set apple sauce aside and without washing the bowl, put steamed chicken in bowl. Shred for 2-3 sec/speed 4/reverse. You still want your chicken quite chunky.
Allow apple sauce and chicken to cool for a few minutes, then in a large bowl put reserved pesto, 1/4 to 1/2 apple sauce, chicken and salad ingredients. Combine well.
Serve with extra soy sauce to taste.
You can omit the chicken for a vegetarian version.Use left over apple sauce with roast pork or make the salad again 🙂 It will keep in the fridge for 4 days.Visit your local asian grocer, you will pay roughly $1 per large bunch of fresh herbs - making this a very budget friendly meal!Bellini UsersUse sharp blade for this recipeAt step 2 increase chopping time if necessaryAt step 6 use ST temp, speed 3 and put a tea towel over your steamer if using an Intelli, use 130°C or 270°F and speed 4 if using a Supercook.At step 7 use 2-3 seconds on speed 3