How to make Asian-style chicken salad
Chicken salad has be done to death, so brighten it with mandarin, avocado and sesame seeds for a light meal
Asian-style chicken salad
Serves 2
100g soba noodles
240g shredded cooked skinless chicken breast
6 iceberg lettuce leaves, torn
½ cucumber (130g), sliced thinly
½ small red onion (50g), sliced thinly
1 large mandarin (250g), segmented
1 small avocado (200g), chopped coarsely
2tsp sesame seeds, toasted
Asian dressing
2tbsp rice wine vinegar
1tbsp fresh mandarin or orange juice
2tsp salt-reduced soy sauce
1tsp grated fresh ginger
½tsp sesame oil
Make Asian dressing. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain. Combine all ingredients in a large bowl. Drizzle with dressing.
Tips: You can use store-bought rotisserie chicken, leftover roast chicken, or just bake or poach two small chicken breasts. Swap the soba noodles for rice or egg noodles.
Lakeland Express Easy to-make Recipe Book, £5.99
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies