This Asian-inspired rooster salad is enticingly colourful and flavoursome. It’s scrumptious served heat or cold, as a pleasing lunch or supper and is stuffed with filling protein and antioxidant-rich finish consequence and veggies.
560g skinless, boneless rooster breast
2 tsp olive oil
2 garlic cloves, peeled and overwhelmed
2cm piece of clean ginger, peeled and grated
½ red onion, peeled and sliced
40g cashew nuts, very more or less chopped
2 mandarins or clementines
1 cucumber, halved lengthways and sliced
½ small red cabbage, finely sliced
A small handful of coriander leaves, more or less chopped
2 tsp low-salt soy sauce
Juice of 2 limes
1. Preheat the grill to medium-top. Reduce the rooster into strips, about 1cm thick, and place in a bowl. Add the olive oil, garlic, ginger, red onion and cashew nuts and toss to mix. set aside similtaneously the grill heats up.
2. Transfer the rooster mixture to a foil-coated baking tray and position under the grill. Grill for 3 minutes, then turn the rooster pieces, onion and cashews over and grill for an extra three mins, or till the rooster is just cooked by way of. Take away from the grill and cross away to chill moderately.
THREE. throughout the intervening time, finely grate the zest from the mandarins and set aside. Peel the fruit and roughly chop the flesh.
four. Located the mandarin items in a big bowl with the grated zest, cucumber, cabbage and coriander and toss together. Stir during the rooster, cashews and onion.
five. Whisk together the soy sauce and lime juice to make a dressing. Trickle over the salad and serve.
Recipe extracted from The Breast Most cancers Cookbook by the use of Professor Mohammed Keshtgar (Quadrille, £20). Images Jan 1st Earl Baldwin of Bewdley
Abstract Recipe NameChicken salad with mandarin and cashews Author NameRoisin Dervish-O’KanePublished On 2015-10-07