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Thai chicken salad
Preparation : 10 min
Cooking : 7 min
Total time : 17 min Rest : 0 min
4 people
3 garlic cloves, germs removed
2 tbsp rice wine vinegar
2 tbsp fish sauce
1.5 tbsp fresh lime juice
1 tsp sugar
2 mangoes, thinly sliced or diced
1 long red chilli
5 tbsp sunflower oil
500 g chicken breast, thinly sliced
250 g thin rice noodles
1 Lebanese cucumber, seeded
1 carrot
1 red campsicum
2 green shallots, thinly sliced
1 bunch coriander
1 bunch mint leaves
100 g crispy fried shallots
Associated products
RECIPE STEPS
1
Place the garlic, vinegar, fish sauce, lime juice , flesh of 1 mango, some coriander stalks and leaves, 2 tbsp oil and half the chilli in the mini bowl of the food processor. Season to taste. Process until well combined, about 1 minute.
Robot
2
Put noodles in a large bowl, cover with boiling water until tender, drain and reserve.
3
Place the chicken in a bowl and marinate with HALF the dressing. Reserve the rest for dressing the salad.
4
Slice the cucumber and the capsicum in the food processor with the 4 mm slicing blade. Then use the 4 mm grating blade to julienne the carrot. Put all the vegetables to the side.
Robot
5
Add the remaining 2 tbsp oil and the chicken to the stainless steel bowl. Select EXPERT 7 MIN/ 2A/ 120 degrees (longer if needed)
Expert
07:00 / 2A / 120°C
6
Arrange noodles in a large serving platter, top with the vegetables, chicken and fresh shallots. Pour dressing over and garnish generously with fried shallots, mint and coriander.
Rose Resnick - Magimix Consultant
