Mandarin, chicken and cashew salad

Cooking Salads Mandarin, chicken and cashew salad

This versatile chicken salad can be served as a light main or as an accompaniment to the main meal.

Lables: High protein Low carb Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place chicken in a large, non-stick frying pan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 10 minutes, turning once, or until cooked. Remove chicken to a bowl. Set aside for 10 minutes. Shred the chicken.
  2. Combine the chicken, mandarin, capsicum, sprouts, coriander, onions and ginger in a large bowl. Season with pepper. Gently toss to combine.
  3. Combine 2 tablespoons of lemon juice and the oil in a jug. Drizzle over salad. Toss to combine. Divide among plates. Sprinkle with cashews. Serve.

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500g chicken breast fillets, trimmed
3 medium mandarins, peeled, segmented
1 red capsicum, thinly sliced
80g snow pea sprouts, cut in half
1/2 cup coriander leaves
3 green onions, trimmed, finely chopped
5cm piece ginger, peeled, cut into matchsticks
1 lemon, juiced
1 tbsp peanut or vegetable oil
1/2 cup salted roasted cashew nuts, chopped

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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