Shredded chicken and clementine salad with sweet soy dressing recipe
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- Serves 4
- 10 mins to prepare
- 234 calories / serving
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
Each serving contains
- Energy
- 985kJ 234.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 2.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 19.7gProtein 20.5gFibre 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.
- See more Salad recipes
