Spinach and Chicken Salad with Cranberries

by

Tenina Holder

Posted March 10, 2021 (Last updated January 12, 2022)

Serves

4

Total Time

25mins

Calories

622

This simple salad makes a nutritious lunch or light dinner and is packed with protein, iron and antioxidants. Make the most of your Thermomix by using the Varoma dish to steam chicken breasts and the bowl to wh...

recipe-image
    Ingredients

  • Chicken breast icon
    Chicken breast2fillet, trimmed
  • Button mushroom icon
    Button mushroom150 gsliced
  • Green onion icon
    Green onion3sliced
  • Lemon icon
    Lemon1juice of, zest of
  • Nutmeg icon
    Nutmeg1 pinchgrated
  • Black pepper icon
    Black pepperas neededcracked
  • Almonds icon
    Almonds150 gslivered, toasted
  • Water icon
    Water1 L
  • Baby spinach icon
    Baby spinach400 g
  • Dried cranberries icon
    Dried cranberries30 g
  • Garlic clove icon
    Garlic clove1
  • Dijon mustard icon
    Dijon mustard2 teaspoons
  • White wine vinegar icon
    White wine vinegar20 g
  • Coconut sugar icon
    Coconut sugar1 tablespoon
  • Smoked paprika icon
    Smoked paprika1 pinch
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil100 g
    Method

  • 1. Add chicken breast to the Varoma dish
  • 2. Add water to the TM bowl
  • 3. Set Varoma into position and steam chicken until done - 15 min/Varoma/speed 4
  • 4. Place all the salad ingredients into a bowl reserving almonds for garnish
  • 5. Drain TM5 bowl
  • 6. Make the dressing by placing everything except the olive oil into the Thermomix bowl
  • 7. Blend with MC on - 10 sec, speed 8
  • 8. Then pour extra virgin olive oil into the TM bowl
  • 9. Combine - 5 sec, speed 5
  • 10. Slice the chicken breast and place on top of the salad
  • 11. Drizzle with dressing and finish with the almonds
  • 12. Serve immediately

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