Fruity Chicken Salad with Minted Orange Dressing


Tenina Holder

Posted May 26, 2020 (Last updated January 24, 2022)



Total Time




A very festive salad that looks so pretty and tastes absolutely divine. I do love a salad that is actually a meal and this is one of those salads. The dressing should really be it’s own recipe. It is that good....


  • Lemon icon
    Lemon1zest of, juice of
  • Orange icon
    Orange2zest of, juice of
  • Chicken thigh icon
    Chicken thigh500 gfillet, cubed
  • Scallion icon
  • Mango icon
    Mango2peeled, diced
  • Avocado icon
  • Strawberries icon
    Strawberries250 gsliced
  • Garlic clove icon
    Garlic clove1
  • Fresh chili icon
    Fresh chili1
  • Extra virgin olive oil icon
    Extra virgin olive oil100 g
  • Fish sauce icon
    Fish sauce40 g
  • Mint leaves icon
    Mint leaves13 g
  • Cilantro icon
    Cilantro14 g
  • Rice wine vinegar icon
    Rice wine vinegar1 dash
  • White rice icon
    White rice100 g
  • Water icon
    Water1 L
  • Spinach icon
    Spinach200 g
  • Macadamia nuts icon
    Macadamia nuts35 g
  • Mint leaves icon
    Mint leavesas needed

  • 1. Dressing: add garlic clove, fresh chili, lemon, orange, extra virgin olive oil, fish sauce, mint leaves, cilantro and rice wine vinegar to the TM5 bowl
  • 2. Blend with MC in place - 30 sec, speed 10
  • 3. Transfer content of TM5 bowl to small bowl
  • 4. Store in fridge
  • 5. Add white rice and water to the simmering basket
  • 6. Steam 8 min/Varoma/speed 3
  • 7. Add chicken thighs to the varoma dish
  • 8. Steam - 8 min, Varoma, speed 3
  • 9. Drain the grain and place into a bowl
  • 10. a little of the dressing to infuse and mix
  • 11. Add salad greens, top with spring onions, mangoes, avocados, strawberries and mix gently
  • 12. Top with chicken pieces, and then drizzle with remaining dressing
  • 13. Garnish with macadamia nuts and mint leaves
  • 14. Serve warm or cold

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