Name: Mandarin chicken salad with toasted almonds
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Mandarin chicken salad; 3 tablespoon soy sauce; 1/2 tablespoon grated ginger; 2 clove garlic, crushed; 1/2 tablespoon brown sugar; 1/2 teaspoon sesame oil; 2 boneless chicken breasts, halved and cut in thin slivers; 2 cup or 3 cups of baby spinach leaves; 3 cup pre-mixed slaw (this recipe used a colourful one with red cabbage); 1 cup bean sprouts or snow pea shoots; 3 mandarins, peeled and segmented; 1/4 cup toasted sliced almonds; Dressing; 1/4 cup mandarin juice (approximately 2 mandarins); 1 tablespoon zest (approximately 2 mandarins); 1/4 cup mayonnaise; 1 tablespoon cider vinegar

Mandarin chicken salad with toasted almonds

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

Ingredients

Mandarin chicken salad

3 tablespoon soy sauce

1/2 tablespoon grated ginger

2 clove garlic, crushed

1/2 tablespoon brown sugar

1/2 teaspoon sesame oil

2 boneless chicken breasts, halved and cut in thin slivers

2 cup or 3 cups of baby spinach leaves

3 cup pre-mixed slaw (this recipe used a colourful one with red cabbage)

1 cup bean sprouts or snow pea shoots

3 mandarins, peeled and segmented

1/4 cup toasted sliced almonds

Dressing

1/4 cup mandarin juice (approximately 2 mandarins)

1 tablespoon zest (approximately 2 mandarins)

1/4 cup mayonnaise

1 tablespoon cider vinegar

Method

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.

PER SERVE: Energy: 426kcal, 1784kj Protein: 34g Fat: 22.7g Saturated fat: 3.3g Cholesterol: 101mg Carbohydrate: 18g Fibre: 6.7g Sodium: 1056mg

Note

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