ASIAN CHICKEN, MANDARIN & CASHEW SALAD

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Asian chicken, mandarin & cashew salad image

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

Provided by Sarah Cook

Categories     Dinner

Time 25m

Number Of Ingredients 12

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
1 tbsp sesame oil
4 tbsp mandarin juice from the can
2 tbsp rice wine vinegar
½ tsp xanthan gum (if you have it)

Steps:

  • 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.

Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium

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