skinnymixer's Asian Herb Chicken Salad
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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 2 cloves of garlic peeled
- 1 cm ginger
- 1 large green chilli deseeded, roughly chopped
- 2 large bunches of fresh thai basil
- 1 bunch of fresh mint
- large handful of fresh coriander
- 60 g oil of choice
- 1 tbsp tamari or soy sauce, liquid aminos, coconut aminos
- 1 tsp lemon juice
- 4 apples peeled and quartered
- 200 g water
- 20 g coconut sugar
- 500 g chicken breast cubed
- 1-2 thinly sliced shallots small brown onion
- 250 g bean sprouts
- 1 bunch of fresh watercress or lettuce
- 80 g slivered almonds
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!
Use sharp blade for this recipe
At step 2 increase chopping time if necessary
At 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
Serving: 300g | Calories: 466kcal | Carbohydrates: 9.6g | Protein: 41.7g | Fat: 27.7g | Saturated Fat: 3.5g | Sodium: 391mg | Sugar: 8.6g