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Chicken, broad bean and snow pea salad - Tim Robards



4 portion(s)

Spice rub

  • 1 teaspoon black peppercorns
  • 1 teaspoon dried oregano
  • 1-2 pinches salt
  • 3 teaspoon coriander seeds
  • 3 teaspoon cumin seeds
  • 3 teaspoon dried fennel seeds
  • 1/4 teaspoon Garlic powder
  • 250 g chicken tenderloins
  • 1 tablespoon olive oil


  • 3-4 sprigs fresh mint, leaves only
  • 2-3 sprigs fresh flat-leaf parsley, leaves only
  • 3 tablespoon white balsamic vinegar
  • 80 g apple juice
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2 tablespoon olive oil


  • 60 g fresh baby spinach leaves
  • 150 g snow peas, cut into halves
  • 100 g red capsicum, cut into thin strips (4 cm length)
  • 1 teaspoon salt
  • 800 g water
  • 300 g frozen broad beans
  • 250 g pumpkin, cut into pieces (approx. 2 cm)
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon slivered almonds
  • 2 teaspoon sesame seeds
  • 6
    1h 10min
    Preparation 1h 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.

Recipe's preparation

    Spice rub
  1. Place peppercorns, oregano, salt, coriander seeds, cumin seeds, fennel seeds and garlic powder into mixing bowl and dry roast 3 min/Varoma/speed 1.

  2. Allow to cool slightly then mill 1 min/speed 10. Transfer into a sealable container.

  3. Place chicken, oil and 1 tablespoon of the spice rub into a ceramic or glass bowl and stir to combine until chicken is coated. Cover bowl with plastic wrap and place into refrigerator for 30 minutes. Clean and dry mixing bowl.

  4. Dressing
  5. Place mint and parsley into mixing bowl and chop 3 sec/speed 7.

  6. Add remaining dressing ingredients and mix 2 sec/speed 5. Transfer into a bowl and set aside.

  7. Salad
  8. Place a serving bowl onto mixing bowl lid and weigh spinach, snow peas and capsicum into it. Set aside.

  9. Place salt and water into mixing bowl. Insert simmering basket and weigh broad beans into it. Place Varoma into position and weigh pumpkin into it. Insert Varoma tray and place marinated chicken onto it. Secure Varoma lid and steam 10 min/Varoma/speed 2.

  10. Remove Varoma and set aside. Remove simmering basket with aid of spatula and transfer broad beans into a bowl of cold water for 2 minutes to cease cooking.

  11. Re-insert Varoma with chicken and pumpkin into position and steam 5 min/Varoma/speed 2, or until pumpkin is cooked to your liking. Remove pumpkin and set aside.

  12. Re-insert Varoma with chicken into position and steam 5 min/Varoma/speed 2, or until chicken is cooked through.

  13. Meanwhile, peel broad beans and add beans to serving bowl, discarding pods.

  14. Add pumpkin, sunflower seeds, pumpkin seeds, almonds and reserved dressing into serving bowl and gently toss to combine.

  15. Slice chicken and place on top of salad. Garnish with sesame seeds before serving.


Accessories you need

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White balsamic vinegar is made using white wine vinegar and has a delicate slightly sweet taste. You can find white balsamic vinegar in most major supermarkets.

This recipe is also suitable for TM31 customers

Watch Tim prepare this recipe at our YouTube channel: //youtu.be/ixB4ed8DZas

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Add a comment
  • Thanks! Your recipe is quite simple and I can...

    Submitted by bicax on 22. April 2024 - 16:41.

    Thanks! Your recipe is quite simple and I can follow papa louie pals online

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  • This was delicious. I had been given a heap of...

    Submitted by Hayzel on 28. October 2021 - 18:49.

    This was delicious. I had been given a heap of broad beans which I'm not usually a fan of, but were delicious in this. I didn't have any apple juice or white balsamic vinegar so used lemon juice and normal balsamic vinegar. Absolutely delicious. Smile

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  • I made this last night, but tweeked it a bit. I...

    Submitted by khm_55 on 27. February 2019 - 10:48.

    I made this last night, but tweeked it a bit. I don't like steamed meat and usually need more flavor to my veggies, so I cooked my chicken in a pan and steamed the pumpkin to almost done, then put it in the oven with a little olive oil and roasted them. I used a Balsamic Vinegarette for my dressing and used Edename Beans instead of broadbeans. Was perfect for a summer dinner. Next time might add some fetta cheese..... yum!!

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  • Hi, I am new to the site.

    Submitted by Alexandra liversedge on 19. April 2016 - 18:23.

    Hi, I am new to the site. Just wondering, is there anywhere you can find the calories in the recipe? thanks


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  • Delish! I added shredded

    Submitted by Jules29 on 11. February 2016 - 16:01.

    Delish! I added shredded wombok instead of snow peas and crumbled some feta through whenready to serve.

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  • Delicious! I loved that it

    Submitted by Toushae82 on 14. January 2016 - 18:22.

    Delicious! I loved that it was different and had so many textures but thought it took awhile because of all the components. I used extra chicken. Loved the dressing. 

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  • I made this recipe on the

    Submitted by Eljay on 14. January 2016 - 17:51.

    I made this recipe on the weekend. It was yummy. I have been putting broad beans in my salad ever since. I did double the chicken though. The spice rub was really good and I had enough leftover to put on chicken Brest that I steamed a couple of days later. 

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