Vietnamese Chicken Salad

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Vietnamese Chicken Salad

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Ingredients

Vietnamese Chicken Salad

4 Skinless chicken breast fillets, Sliced
1 tbsp sesame seeds, toasted
1/2 cucumber, Peeled and sliced thinly
1 Capsicum, thinly sliced
2 carrots, Thinly sliced
150g snow peas, thinly sliced
1/2 bunches spring onions, thinly sliced
150g fresh bean sprouts
1/2 bunches fresh mint
1/2 bunches coriander
60g roasted salted peanuts

Dressing

60g fish sauce
50g brown sugar
35g red wine vinegar
25g lime juice, 1/2 lime
1/2 tsp gluten free cornflour
1 long red chilli
1 cloves garlic
1 cm fresh ginger

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6

40min

Preparation 40min

Baking/Cooking
7

easy

Preparation
8
- 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.
  
  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!
9
Dinner Lunch Egg free Gluten free Lactose free Non-dairy Main course Vietnamese

Recipe's preparation

Steaming & Shredding Chicken

Weigh in 500g water into bowl.
Place sliced chicken in Varoma and put varoma in position
Steam chicken 25 minutes, Varoma, speed 1
Check to see chicken is cooked through and cook for longer if required
Empty water from bowl
Chop chicken into chunks and place in bowl
Shred 4 seconds, speed 4 reverse
Place into salad bowl

Place chilli, garlic and ginger in bowl and chop 2 seconds speed 7, scrape down bowl and repeat. Put aside into small bowl
Place Fish sauce, red-wine vinegar, lime juice and brown sugar into mixing bowl and cook 2 minutes 100 degrees speed 1
Add cornflour and cook further minute 100 degrees speed 1
Add ginger garlic and chilli mix back into the dressing and combine 5 seconds speed 2 reverse

You can either slice all the veggies by hand in a julienne style or chop in your thermomix.
Put all prepared ingredients in salad bowl with chicken.
Dress
Sprinkle with toasted sesame seeds and roasted salted peanuts

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Could be vegetarian without the chicken!

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.