Mandarin & Chicken Salad

Local seedless mandarins are coming into season, they are great to eat on their own, but even more lovely as part of a meal.

Ingredients (serves 4)

·         500g (approx. 2) chicken breast fillets, trimmed

·         4 medium (Black Hill) seedless mandarins, peeled, segmented

·         3 shallots, trimmed, finely chopped

·         1 red capsicum, thinly sliced

·         1 handful (about 80g) snow pea sprouts, cut in half

·         1 bunch coriander leaves, picked

·         5cm piece ginger, peeled, cut into very thin strips

·         1 lemon, juiced

·         1 tablespoon peanut oil

·         1/2 cup roasted cashew nuts, chopped

Method

1. Poach chicken by placing pieces in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 10 minutes, stir and turn occasionally. Remove chicken to a bowl. Set aside to cool for 10-15 minutes. Slice the chicken.
2. Combine the chicken, mandarin, capsicum, sprouts, coriander, shallots and ginger in a serving bowl. Season with salt and pepper. Gently toss to combine.
3. Combine 2 tablespoons of lemon juice and 1 tablespoon oil in a jug. Drizzle over salad. Toss to combine. Divide among plates. Sprinkle with cashews. Serve.