A quick, crunchy salad made with cooked chicken, cabbage, Chinese leaf, spring onions and mandarin oranges, tossed in a sesame and soy dressing. A great way to use leftover or shop-bought cooked chicken.

Ingredients

100g lettuce, chopped
150g white or red cabbage, finely shredded
150g Chinese leaf, shredded
400g cooked skinless chicken breast, shredded or chopped
100g tinned mandarin oranges in juice, drained
4 spring onions, chopped

Dressing

3 tbsp rice wine vinegar
2 tbsp reduced-salt soy sauce (or tamari or gluten-free soy sauce)
1 tbsp sesame oil
1 tbsp olive oil
1–2 tbsp mandarin juice, from the mandarins in juice
1 tsp finely grated fresh ginger
1 tbsp finely grated or crushed garlic

Needed kitchenware

Instructions

Add the rice wine vinegar, soy sauce, sesame oil, olive oil, ginger and garlic to a small bowl or jug. Stir well to combine.

Add the lettuce, cabbage, Chinese leaf, chicken, mandarin oranges and spring onions to a large bowl.

Pour the dressing over the salad and toss gently to combine. Serve immediately.

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Storage information

Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Add the dressing just before serving.

Tip

Remove oranges for first 12 weeks

Cost-saving tips

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Halal Friendly

Kosher Friendly

Gluten-free friendly

Low carbohydrate

Low fat

High protein

Beginner

Low effort

Non-cook meals

Quick and easy (<30 mins total)

Abbi

Head Chef