Asian chicken, mandarin & cashew salad
- Preparation and cooking time
- No cook
- Serves 5
Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle
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)
- STEP 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).
- STEP 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.
- STEP 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.
USING LEFTOVER CHICKEN
Put 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.