Thai-style chicken and coconut
salad
Shopping List:
2
What you Approx. qty
need
Description:
Chicken breast,
skinless
440 g
2 whole
Paula from Mixing it up in
HK has a terrific food blog
featuring recipes that use
whole, fresh and
unadulterated ingredients
for true home made
goodness. What's more,
her recipes are tailored for
the Thermomix (though not
required).
Apple
140 g
1 whole
Lemon juice
63 ml
4 tbsp
Coconut milk
63 ml
¼ cup
Onion, red
170 g
1 whole
Carrot
65 g
1 whole
Tomato, cherry
180 g
1 cup
Baby spinach
leaves
100 g
3¼ cups
Mint
96 g
2 cups
Spring onion
30 g
2 whole
Kaffir lime leaf
3g
1½ tbsp
Coriander
48 g
1 cup
Cashews
100 g
1 cup
Fish sauce
47 ml
3 tbsp
Sambal oelek
5g
1 tsp
This recipe is her
Thermomix version of the
lovely Thai-style coconut
chicken salad or Yum Gai.
It is a perfect fresh
flavoured summer salad
and is most definitely a
"salad to impress"!
Recipe steps below include
options for if you do or do
not have a Thermomix
(TM).
CookTime:25 mins
Preparation Steps:
Cooking Steps:
1. Quarter the chicken breasts
1. If you have a Thermomix (TM),
follow steps 2 to 7. If you don't,
follow steps 8 to 10
2. Shred the baby spinach or keep
whole
3. Halve the cherry tomatoes
4. If no TM: finely chop the spring
onions and lime leaves
5. If no TM: Peel the carrot and
julienne (cut into strips)
6. If no TM: Core and roughly chop
the apple, red onion and mint leaves
2. TM: Add 500g boiling water to the
TM bowl and chicken pieces into the
Varoma dish. Set the Varoma into
position and steam the chicken for
approximately 15 minutes on speed
1 or 2 or until cooked through.
Remove the Varoma tray, set aside
and allow the chicken to cool. Rinse
out the TM bowl ready to prepare
the salad dressing
3. TM: To make the dressing, add the
lemon juice, fish sauce, sambal
oelek, coconut milk, spring onions,
lime leaves and coriander into TM
bowl and blend for 10 seconds on
speed 7 with the MC lid in place you could also add the shallot here if
you prefer to blend it in with the
www.mealdish.com | [email protected]
Page 1 of 2
dressing. Decant and set aside
4. TM: Add the cooked chicken pieces
to the TM bowl and shred for about
3 seconds on reverse speed 4.
Remove the shredded chicken into a
large bowl
Serving instructions:
Sprinkle over with cashews and garnish
with a sprig of mint. Enjoy!
5. TM: Prepare your carrot with the
apple etc. in the step below, or for a
fussier look you could cut juliennestyle or use a spiraliser, and then
add to the large bowl with the
chicken
6. TM: Add the apple, shallot (or red
onion) and mint leaves to the TM
bowl and chop roughly on speed 4
for 5-6 seconds. Decant and add to
the large bowl with the other
ingredients.
7. TM: Shred the baby spinach with a
knife or keep whole, add to the other
ingredients and pour over the salad
dressing. Use your spatula or salad
servers to toss the salad to combine
all ingredients and dish onto a large
serving plate to serve. Sprinkle with
cashews (optional) and garnish with
a sprig of mint. Enjoy!
8. No TM: Boil or steam the chicken
fillets for about 10 minutes or until
cooked through. Shred with forks
9. No TM: At the same time, to make
the dressing, mix together the lemon
juice, fish sauce, sambal oelek,
coconut milk, spring onions, kaffir
lime leaves and coriander
10. No TM: To make the salad, mix
together the carrot, apple, red onion,
tomatoes, mint leaves, baby spinach
leaves and chicken
Page 2 of 2
www.mealdish.com | [email protected]