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    Home » All Posts » Savoury » Thermomix Chicken Mango Salad

    Published: May 1, 2017 · Modified: Mar 18, 2024 by Lucy ·

    Thermomix Chicken Mango Salad

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    A light, fresh and zesty Thermomix Chicken Mango Salad recipe with cabbage, mint and cashews!

    Ready in just 10 minutes!

    A plate of chicken and mango salad.

    If you're looking for:

    a) a delicious way to use up leftover cooked chicken

    b) a healthy lunch or dinner recipe

    c) a salad that's absolutely packed with flavour

    ... then you've come to the right place!

    Our Thermomix Chicken Mango Salad is literally bursting with BIG fresh flavours... from the fresh mint to the zesty lime juice, the crunchy cashews to the sweet mango!

    We promise you're going to LOVE this recipe!

    Why You're Going To Love This Recipe

    Unlike most salad recipes that are designed to be light side dishes to a main meal, this salad IS the main meal!

    • Use Up Leftover Cooked Chicken - bought a roast BBQ chicken and have leftover meat? This is a great way for using up the extra chicken!
    • Packed Full Of Flavour - This salad is EPIC! Cashews, chilli (optional), fresh mango, cabbage, chicken, mint, mayo and lime combine to make a restaurant quality dish.
    • Versatile - don't have any leftover chicken? No problem! Use our super simple recipe to steam chicken breasts using your Thermomix. Don't like chilli? Simply leave it out! Need a nut-free salad? Omit the nuts!
    • Protein-Packed - The main ingredient in this salad is shredded chicken... meaning that you'll stay full for hours!
    • Suitable To All Thermomix Models - this recipe can be made in any of the Thermomix models.
    An overhead shot of a salad bowl topped with cashews.

    What You Need

    BIG, FLAVOURSOME, FRESH ingredients are what makes this Thermomix Chicken Mango Salad so incredibly delicious.

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredient for a chicken and mango salad.

    For The Dressing

    • Mayonnaise - use whole egg mayonnaise for the perfect texture, thickness and flavour.
    • Lime Juice - freshly squeezed or bottled can be used.
    • Sugar - use caster sugar as it dissolves when mixed with the lime juice and mayo.

    For The Salad

    • Cabbage - use green cabbage (or sub for purple cabbage if you prefer)
    • Chicken - use leftover cooked chicken or follow our instructions for steaming chicken in the Thermomix
    • Mango - use a fresh, ripe mango
    • Mint - use fresh mint (not dried)
    • Cashews - roasted and salted cashews are best for flavour and crunch!
    • Chilli - use a green chilli and remove the seeds. Alternatively, omit the chilli entirely if you prefer.

    Step By Step Instructions

    Have this fast salad on the table in 10 minutes flat!

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Make The Dressing

    Add the mayo, lime juice and caster sugar to the bowl.

    Mayo and lime juice in a Thermomix.

    Mix until smooth and creamy.

    Pour the dressing into a bowl and set aside (do NOT wash the Thermomix).

    Creamy liquid in a Thermomix.

    Step 2 - Chop The Cabbage And Chicken

    Place the cabbage into the Thermomix bowl.

    Mix until finely chopped.

    TIP: It will only take 1 - 2 seconds... don't over-mix or you'll end up with pureed cabbage!

    Chopped cabbage in a Thermomix.

    Place the cabbage into a large serving bowl.

    Place the chicken into the Thermomix bowl and chop for 1-2 seconds (again, don't over-mix!).

    Chopped chicken in a Thermomix.

    Place the chicken into the bowl with the cabbage.

    Chopped chicken and cabbage in a bowl.

    Step 3 - Assemble The Salad

    Add the chopped mango, mint and half of the cashews and chilli.

    Fresh salad ingredients in a bowl.

    Pour over ¾ of the dressing and mix to evenly coat.

    Taste the salad and if you need the remaining dressing, pour it over and mix through.

    A glass bowl filled with creamy salad.

    Sprinkle the remaining cashews and chilli over the top and serve immediately.

    Expert Tips

    Follow our simple tips for the most delicious Thermomix Mango Chicken Salad.

    • This recipe is perfect for using up leftover roast chicken. However, if you don't have any leftover cooked chicken, follow our simple recipe for steaming chicken breasts in the Thermomix.
    • Omit the chilli if you prefer.
    • Use whole egg mayo for the best results.
    • It will only take 1 - 2 seconds to chop the cabbage and chicken... don't over-mix or you'll end up with puree!
    • Start by adding ¾ of the dressing, taste, then add the remaining dressing if needed.
    • Season with salt and pepper if you like.
    • Store leftover salad in an airtight container in the fridge for up to 2 days.
    • This recipe is not suitable for freezing.
    A close up shot of a chicken, cashew and mango salad.

    FAQs

    Can I omit the chilli?

    Absolutely! I always omit the chilli when serving this salad to children or those sensitive to heat.

    How do I stop my cabbage and chicken from being pureed?

    The Thermomix blades are seriously sharp!!!! The cabbage and chicken will only need to be mixed for 1 second (2 max!). I press Turbo for 1 second and then check... 9 times out of 10, they'll be finely chopped at that stage.

    Can I make this salad ahead of time?

    Sure! The salad can be prepped and stored in the fridge for up to 2 days. It's best to give it a good stir just before serving to distribute the dressing evenly. It's also best to add the cashews when you're serving the salad so that they stay crunchy.

    An overhead shot of a salad topped with cashews.

    Related Recipes

    Looking for more ways to use up leftover roast chicken?

    Here's a few of our favourite options!

    • A creamy chicken pie.
      Thermomix Creamy Chicken Pies | Pie Maker Recipe
    • A chicken and leek pie with sesame seeds on top.
      Thermomix Chicken & Leek Pies
    • A chicken soup with vegetables and noodles in a bowl.
      Thermomix Chicken Noodle Soup
    • How to make Thermomix BBQ Chicken Pasta
      Thermomix BBQ Chicken Pasta
    A chopped chicken, mango and cabbage salad.

    SHOP OUR RANGE OF THERMOMIX COOKBOOKS

    Browse our collection of hardcopy Thermomix cookbooks here.

    There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

    A bundle of 15 Thermomix Cookbooks.
    A plate of chicken and mango salad.

    Thermomix Chicken Mango Salad

    Light, fresh and zesty... our Thermomix Chicken Mango Salad with a creamy lime dressing ticks all the boxes! Sprinkle over cashew nuts to finish!
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Salad
    Cuisine: Western
    Prep Time: 10 minutes minutes
    Cook Time: 0 minutes minutes
    0 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4 serves
    Calories: 525kcal
    Author: Lucy & Lauren
    Cost: $10

    Equipment

    • Thermomix

    Ingredients

    For The Dressing

    • 80 g whole egg mayonnaise
    • 60 g lime juice
    • 30 g caster sugar

    For The Salad

    • 250 g cabbage
    • 400 g cooked chicken see tips
    • 1 mango chopped
    • 8-10 fresh mint leaves finely chopped
    • 100 g cashews roasted and salted
    • 1 green chilli de-seeded and finely chopped (optional)
    Prevent your screen from going dark

    Instructions

    • Place the dressing ingredients into the Thermomix bowl. Mix for 10 seconds, Speed 5. Pour the dressing into a small bowl and set aside (do not wash the Thermomix bowl).
    • Place the cabbage into the Thermomix bowl and roughly chop by pressing Turbo 1-2 times. Remove any very large chunks.
      Set the cabbage aside in a large serving bowl.
    • Place the cooked chicken into the Thermomix bowl and shred on Reverse, Speed 4, 4 seconds.
    • Add to the serving bowl with the cabbage.
    • Add the chopped mango, mint, half of the cashew nuts and half of the sliced green chilli.
      Pour over ¾ of the dressing. Stir until well combined.
    • Taste the salad and stir through the remaining dressing (if needed).
    • Sprinkle the remaining cashew nuts and green chilli over the top and serve immediately.

    Notes

    RECIPE NOTES & TIPS
    This recipe is perfect for using up leftover roast chicken. However, if you don't have any leftover cooked chicken, follow these cooking steps:
    • Place 1000g water into a clean Thermomix bowl
    • Slice chicken breasts horizontally in half so that they are thin. Place them into the Varoma tray and cook on Varoma temperature, Speed 2, 20 minutes or until piping hot and cooked through in the centre (cooking time will depend on the thickness of the chicken breasts).
    MORE TIPS
    • Omit the chilli if you prefer.
    • Use whole egg mayo for the best results.
    • It will only take 1 - 2 seconds to chop the cabbage and chicken... don't over-mix or you'll end up with puree!
    • Start by adding ¾ of the dressing, taste, then add the remaining dressing if needed.
    • Season with salt and pepper if you like.
    • Store leftover salad in an airtight container in the fridge for up to 2 days.
    • This recipe is not suitable for freezing.
     

    Nutrition

    Calories: 525kcal | Carbohydrates: 29g | Protein: 31g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 255mg | Potassium: 620mg | Fiber: 4g | Sugar: 19g | Vitamin A: 768IU | Vitamin C: 48mg | Calcium: 61mg | Iron: 3mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    5 from 3 votes (3 ratings without comment)

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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