1green chillide-seeded and finely chopped (optional)
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 & TIPSThis 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.