This salad recipe is great as a weeknight meal, or makes a good filling for a wrap. The chicken can be made ahead and added to the salad cold, or hot straight from the pan
1.Combine the soy sauce, ginger, garlic, brown sugar and sesame oil in a bowl. Add the sliced chicken and toss to coat. Set aside for 10-15 minutes to marinate.
2.While the chicken is marinating, make the dressing: combine the mandarin juice, zest, mayonnaise and vinegar in a small jug, whisk till combined and set aside.
3.Grill, fry or barbecue the chicken. While the chicken is cooking toss the spinach, coleslaw and sprouts together and arrange on a platter.
4.Scatter the mandarin segments over the platter. Drizzle with the dressing, pile on the cooked chicken and top with toasted almonds.
