- 1 ready-roasted chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 295g can mandarin segment in juice (not syrup)
- 1 red onion, thinly sliced
- 1 red pepper, deseeded and cut into chunks
- 1 fist-sized chunk red cabbage
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 100g toasted salted cashew
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- 60g watercress, rocket & spinach salad
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tbsp toasted sesame seed
For the dressing
- 1 tbsp sesame oil
- 4 tbsp mandarin juice from the can
- 2 tbsp rice wine vinegar
- ½ tsp xanthan gum (if you have it)
Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you’re using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.
Using leftover chickenPut the chicken carcass in a deep saucepan, cover with water and bring to a gentle simmer for 1 hour (with the lid on). Remove the carcass, then add egg noodles, shredded pak choi, bean sprouts, chilli, soy sauce and herbs for an Asian-style broth. Or add rice, peas, diced leeks and carrots for a traditional soup.