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Shredded chicken and clementine salad with sweet soy dressing recipe
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2 ratings
This Asian-inspired salad is a brilliant way to enjoy seasonal clementines. You can make the dressing up to 2 days in advance and chill until needed. See method
Ingredients
- 2 cooked chicken breasts, shredded
- 200g (7oz) watercress
- 2 clementines, sliced
- 2 small shallots, thinly sliced
- 1 red chilli, thinly sliced
- 50g unsalted cashews, toasted
- handful fresh coriander leaves
For the dressing
- 4 tbsp soy sauce
- 4 tbsp soft brown sugar
- 2 limes, juiced
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
985kj
234kcal
12%
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Fat
9g
13%
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Saturates
2g
11%
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Sugars
18g
20%
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Salt
2.2g
36%
of the reference intake
Carbohydrate 19.7g
Protein 20.5g
Fibre 2.1g
Method
- In a small bowl, mix together the dressing ingredients. Set aside until needed.
- Arrange the shredded chicken, watercress, clementine slices and shallots on 4 plates or on one large serving platter. Scatter over the chilli and toasted cashews.
- To serve, drizzle with the dressing and scatter over the fresh coriander leaves.
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