Asian chicken, mandarin & cashew salad

Asian chicken, mandarin & cashew salad

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 5

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

Nutrition: per serving
NutrientUnit
kcal445
fat24g
saturates6g
carbs14g
sugars10g
fibre4g
protein42g
salt0.5g
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Ingredients

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)

Method

  • 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 3 out of 5.1 rating
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