Shredded chicken and clementine salad with sweet soy dressing

Shredded chicken and clementine salad with sweet soy dressing recipe

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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


  • 2 cooked chicken breasts, shredded
  • 200g (7oz) watercress
  • 2 clementines, sliced
  • 2 small shallots, thinly sliced
  • 1 red chilli, thinly sliced
  • 50g (2oz) 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

  • Fat

    9g 13%
  • Saturates

    2g 11%
  • Sugars

    18g 20%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 19.7g Protein 20.5g Fibre 2.1g


  1. In a small bowl, mix together the dressing ingredients. Set aside until needed.
  2. 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.
  3. To serve, drizzle with the dressing and scatter over the fresh coriander leaves.

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