Asian chicken, mandarin & cashew salad
Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle
- Prep:25 mins
- Serves 5
Nutrition per serving
- kcal 445
- fat 24g
- saturates 6g
- carbs 14g
- sugars 10g
- fibre 4g
- protein 42g
- salt 0.5g
- 1 ready-roasted chicken
- 295g can mandarin segments 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 cashews
- 60g watercress, rocket & spinach salad
- 2 tbsp toasted sesame seeds
- 1 tbsp sesame oil
- 4 tbsp mandarin juice from the can
- 2 tbsp rice wine vinegar
- ½ tsp xanthan gum (if you have it)
TipUsing 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.
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.