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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

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
985kj
234kcal 12%
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

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