Thermomix Asian chicken salad

Thanks to Karen Martini for the inspiration ... here is the original recipe if you don't own a Thermomix.

I thought I would work through this, add some tweaks and calculate the Weight Watchers ProPoints and run with it at Cafe Disarray.

So for the salad:

1 cooked chicken

2 cucumbers sliced into ribbons

couple handfuls bean sprouts

couple handfuls sugar snaps topped, tailed and halved
two spring onions sliced diagonally

handful mint 

handful Thai basil

Ribboning the cucumber is actually quite challenging. I used a good sharp vegie peeler but if you are a bit of a control freak and expect symmetry, then you should give up before you start. The ribbons are very pretty though. After eating it I have decided that next time I will use cucumber batons and wombuk cabbage.

And for the dressing I went off to the Aladdin's cave that is my local Asian supermarket, we came home with a heap of other random stuff, noodles with no English on the packet, a butter size tub of chili paste and steamed pork buns (yum!) You don't need any of my impulse buys to make this salad.

For the dressing:

1 clove garlic

a thumb of fresh ginger

6 kaffir lime leaves sliced finely

green chilli halved and seeds removed (this is so more people in my house will eat it, you can leave in if you like)

Put these all in TM31 and blitz at speed 7 for 3 seconds

Scrape down and add:

2 teaspoons Tom Yum paste

Juice of 2 limes

2 teaspoons fish sauce

60g light coconut cream

30g almond paste (my newest fetish)

Mix speed 5 for 15 seconds, or longer if you want a smoother consistency. Eew my fingers smell like fish sauce.

Assemble the salad on a platter - greens and some herbs on the bottom and chicken pieces on top. Scatter remaining herbs over the salad.

Pour dressing over, garnish with 4 tablespoons fried shallots (more goodness from the Asian store)  and enjoy!

This has a total of 60 Weight Watchers ProPoints and will serve about 6 people. Ten ProPoint dinner - what's not to like?