Mandarin Chicken Salad

For as long as I can remember Mandarin Chicken Salad has been one of my favourite take out salads. That tangy savoury asian dressing, sweet mandarin oranges and crunchy greens, it has all the flavour and texture bases covered and is filling enough to be a meal on its own.IMG_0839

I loved it so much I started making it at home. For a long time I used a bottled dressing (Insert *Gasp* here), and then one day it was gone. Poof! We couldn’t find it anywhere and this salad had become a regular fixture in the rotation. I had to experiment to find a replacement and found the one key ingredient was the sesame oil. You can play around with the other ingredients to your liking but without sesame oil, it’s just missing “something”.

The other change I have made, is that I use kale instead of lettuce. I just like the way kale holds up against the vinaigrette. With the exception of the crispy chow mien noodles, this  salad will stay well enough you can make it a little bit ahead and it will keep if someone is running late to dinner. So reserve the noodles until you are ready to serve. I use a store-bought coleslaw mix. It keeps the meal quick and easy to prepare and it’s more economical than buying a whole cabbage I won’t finish.IMG_0832

Mandarin Chicken Salad

This recipe takes about 30 minutes to prepare, and makes 3 to 4 servings.IMG_0825

Salad Ingredients:

150 g Kal
250g Shredded cabbage / coleslaw mix
1 cup Mandarin Orange Segments
Β½ cup Cashews
1/4 cup Crispy Chow Mein Noodles
2 Spring Onion
2 to 3 Chicken Breast

Vinaigrette Ingredients:

2 tbsp. Olive Oil
2 tbsp. Sesame Oil
2 tbsp. Soy Sauce
2 tbsp. Apple Cider Vinegar
1 tbsp. Hoisin Sauce
1 tbsp. Sriracha
1 tsp. Garlic Ginger Paste

Directions:

  • In a small jar, combine the ingredients for the vinaigrette. Cover and shake vigorously to combine.
  • Pre heat your barbeque or electric grill.
  • Remove the stems from the kale leaves and tear into bite size pieces.
  • Grate the cabbage, if required.
  • Slice the spring onion into thin strips.
  • Grill the chicken breast and then chop into bite size pieces.
  • To a mixing bowl add the kale and cabbage.
  • Pour the vinaigrette over the greens and toss to combine.
  • To the bowl , add about half of mandarins, cashews, green onion and chicken. Toss to combine.
  • Garnish the top of the salad with the remaining mandarins, cashews, green onion,  and chicken.
  • Sprinkle the chow mein noodles over top just before serving
  • Serve & Enjoy.IMG_0841
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