The BBC Good Food logo
Asian chicken, mandarin & cashew salad

Asian chicken, mandarin & cashew salad

By
A star rating of 3 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • 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
Advertisement

Ingredients

  • 1 ready-roasted chicken
  • 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
  • 100g toasted salted cashew
  • 60g watercress , rocket & spinach salad
  • 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)

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

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content