Leftover love

WHAT do you do with leftover roast chicken? If you want a change from curry or noodle dishes, try this fresh salad.

ASIAN CHICKEN, MANDARIN & CASHEW SALAD

1 ready-roasted chicken

295g can Mandarin orange segments in juice (not syrup)

1 red onion, thinly sliced

1 red pepper

1 fist-sized chunk red cabbage

100g toasted salted cashews

60g watercress, rocket and spinach salad 2 tbsp toasted sesame seed

Dressing

1 tbsp sesame oil

4 tbsp mandarin juice from the can 2 tbsp rice wine vinegar

1/2 tsp xanthan gum (if you have it)

Remove skin from chicken and pick the meat from the bones (cook or freeze the carcass for stock or soup). Shred the meat.

Drain the Mandarin orange segments over a bowl to catch the juice. Whisk juice with sesame oil and vinegar. If using xanthan gum, slowly whisk in 1 teaspoon of the dressing at a time for a smooth, runny paste, then whisk in the remaining dressing.

Layer the chicken, Mandarin segments, red onion, pepper, cabbage, cashews, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine, then serve. – Adapted from BBC Good Food Guide

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