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Chinese chicken salad with mandarins
Chinese chicken salad with mandarins
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Vibrant chicken salad, perfect for any meal.
Ingredients:
  • 80ml soy sauce
  • 80ml vegetable oil
  • 32.00 gm brown sugar, divided
  • 42.00 gm fresh lemon juice
  • 40.00 ml ginger, very finely chopped peeled
  • 20.00 ml sesame oil
  • 4 RSPCA Approved Chicken Thigh Fillets (about 500g), trimmed
  • 1/2 head wombok (about 335g), thinly sliced crossways
  • 100g baby spinach leaves
  • 2 carrots, peeled, cut into matchsticks
  • 2 spring onions, thinly sliced
  • 75g cashew
  • 2 mandarins, peeled, torn into segments
  • Sesame tuiles (see notes), to serve
Instructions:
  • Combine soy sauce, vegetable oil, sugar, lemon juice, ginger, and sesame oil in a bowl. Season with salt and pepper and refrigerate.
  • Preheat the grill. Prepare a baking tray by lining it with foil and placing a wire rack on top. Season the chicken with salt and pepper. In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon vegetable oil, and 1 tablespoon sugar until the sugar dissolves. Place the chicken on the prepared baking tray, brush with some sauce, and grill for 6 minutes. Flip the chicken, brush with more sauce, and grill for another 6 minutes or until the chicken is cooked through and glazed. Allow the chicken to rest for 5 minutes on a cutting board before thinly slicing.
  • Combine wombok, spinach, carrots, onions, cashews, chicken, and dressing in a large bowl, ensuring everything is evenly coated. Season with salt and pepper to taste.
  • Plate the salad evenly on 4 plates and decorate each portion with mandarin slices and sesame tuiles for an elegant finishing touch.

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