Back to recipes >>

ASIAN STYLE CHICKEN & MANDARIN SALAD

  • 2 cups shredded cooked chicken (left over roast chicken is ideal)
  • 100g (1cup) bean sprouts
  • 8 snow peas, cut into thin strips
  • 1 carrot, sliced into thin strips
  • 1 green apple, finely sliced
  • 2 spring onion, finely sliced
  • 1 long red chilli, cut into thin strips
  • 1 Delite Mandarin, peeled and segmented with white membrane removed, cut each segment in half
  • ¼ cup mint leaves
  • 2 tablespoon toasted sesame seeds
  • half iceberg lettuce, leaves separated

DRESSING

  • 2 teaspoons brown sugar
  • 1/4 cup Delite mandarin juice
  • 3 cm piece fresh ginger, peeled
  • 1 tablespoon fish sauce

Method

To make dressing: place sugar and mandarin juice in screw top jar and shake to mix well until sugar dissolves. Finely grate ginger over a plate. Gather ginger pulp and squeeze ginger juice into jar, also adding any juice collected on plate, discarding the remaining ginger fibre. Add fish sauce to jar, replace lid and shake again to mix well.

Place chicken, bean sprouts, snow peas, carrot, apple, spring onion, chilli, mandarin segments, mint leaves and half of the sesame seeds in a large bowl. Pour over dressing and gently toss to combine. Scatter over remaining sesame seeds.

Serve salad with lettuce leaves on the side. To eat, pile salad into lettuce cups, using fingers wrap over edge of leaves either side to form a parcel. Enjoy.