Go Back
–+ servings
A plate of chicken and mango salad.
Print

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!
Course Dinner, Salad
Cuisine Western
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 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)

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