A side view of a leafy noodle salad with mango avocado and blackened chicken
As seen in: 20+ Thermomix Chicken Dinners, Comforting Thermomix Pasta Recipes

Thermomix Chicken Mango And Noodle Salad

by Tenina Holder
posted 20 Jun, 2019 (last updated 19 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    20mins
  • Calories icon
    Calories
    653

This Chicken Mango and Noodle Salad pulls inspiration from Eastern Asian cuisine. The inclusion of lemongrass, fish sauce and Chinese cabbage is a nod to some staple ingredients that take credit for some of their most delicious meals. This lightning-fast salad can be served hot or cold, and so makes well for lunches as well as easy Summertime dinners. The inclusion of noodles will keep you full, whilst the umami and fragrant dressing will compensate against the sweetness of fresh mango.

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As seen in: 20+ Thermomix Chicken Dinners, Comforting Thermomix Pasta Recipes

INGREDIENTS

  • Ginger icon
    Ginger
    0.71oz/20g (about 3¾ tbsp)
    peeled
  • Lemongrass stalk icon
    Lemongrass stalk
    1 (0.42oz/12g)
    stalks of
  • Kaffir lime leaves icon
    Kaffir lime leaves
    1
  • Fresh chili icon
    Fresh chili
    1 (0.71oz/20g)
  • Garlic clove icon
    Garlic clove
    2
  • Coconut sugar icon
    Coconut sugar
    1.06oz/30g (about 2½ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Fish sauce icon
    Fish sauce
    1.13fl oz/40g (2¼ tbsp)
  • Lemon icon
    Lemon
    3.53oz/100g (about 1¾)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2.60fl oz/70g (5¼ tbsp)
  • Mint icon
    Mint
    as needed
  • Chinese cabbage icon
    Chinese cabbage
    about ½ unit (14.82oz/420g)
  • Spinach icon
    Spinach
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Chicken breast icon
    Chicken breast
    2 (7.94oz/225g)
  • Avocado icon
    Avocado
    2 (11.64oz/330g)
    chopped
  • Mango icon
    Mango
    2 (12.70oz/360g)
    chopped
  • Noodles icon
    Noodles
    5.29oz/150g (about ½ cup)

METHOD

  1. Add ginger, lemongrass stalk, kaffir lime leaves, fresh chili, garlic clove, coconut sugar, sea salt, fish sauce, lemon, extra virgin olive oil and mint to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 10 sec, speed 7
  4. Transfer content of TM5 bowl to large mixing bowl then set aside
  5. Add chinese cabbage to the TM5 bowl
  6. Chop - approx 4 sec, speed 4
  7. Transfer content of TM5 bowl to serving plate
  8. Add spinach to the serving plate on top
  9. Pre-heat a clean large cast iron skillet - high heat
  10. Drizzle with extra virgin olive oil
  11. Add chicken breast to the chicken
  12. Cook until lightly browned - high heat
  13. Cook until cooked through and cover - medium heat
  14. Remove
  15. Add avocado and mango to the dressing
  16. Mix until combined
  17. Slice chicken diagonally
  18. Transfer chicken to serving plate
  19. Arrange dressing in serving plate
  20. Serve with noodles

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