This summer salad can be served so many ways – with some baby spinach & salad greens or pita bread as a main meal or as a filling for sandwiches & wraps. Toss through some cooked quinoa, or replace the mayonnaise with natural yoghurt for a low calorie option. I’ve frozen this in portions, so can add to a salad or wrap anytime for a quick lunch.
500-600g chicken breasts, diced
1L boiling water
3 spring onions
1 celery stick
1 granny smith apple, quartered
80g dried cranberries
60g green seedless grapes (when in season)
130g toasted almonds
1 tsp curry powder
3 tbsp TM mayonnaise
salt & pepper to taste
1) Line Varoma tray with baking paper & place diced chicken on tray. Add boiling water to TM bowl, set Varoma into place & cook for 15 minutes/Varoma temperature/speed 3. Check the chicken is cooked & cook for a more minutes if required.
2) Set chicken aside to cool slightly. Chicken can be cooked ahead of time & placed in the fridge. Clean & dry TM bowl.
3) Place all ingredients, except chicken, in the TM bowl & chop for 4 seconds/speed 4.
4) Add cooked chicken & mix for 5 seconds/reverse/speed 3.
Salad can be pre made & refrigerated up to 24 hours before serving.
Lining the varoma tray with baking paper when cooking chicken, means there is hardly anything to wash up!
Source: TM Meat on the Menu