Asian chicken, mandarin & cashew salad

Asian chicken, mandarin & cashew salad

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(1 ratings)

Prep: 25 mins No cook


Serves 5
Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle

Nutrition and extra info

Nutrition: per serving

  • kcal445
  • fat24g
  • saturates6g
  • carbs14g
  • sugars10g
  • fibre4g
  • protein42g
  • salt0.5g
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  • 1 ready-roasted chicken



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  • 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
    Red cabbage on a plate

    Red cabbage

    red cab-idge

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  • 100g toasted salted cashew



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  • 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)


  1. 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).

  2. 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.

  3. 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.

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Comments, questions and tips

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21st Oct, 2013
Looks pretty, but without dressing (because I don't like it!) or sesame seeds, it tasted rather ordinary.
20th Oct, 2013
Made this my way - without dressing, satsumas instead of mandarin segments and didn't bother with sesame seeds! Still nice for lunch or post-gym meal.
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