Cooking for breast cancer: chicken salad with mandarin and cashews

This Asian-inspired chicken salad is enticingly bright and flavoursome. It’s delicious served warm or cold, as a satisfying lunch or supper and is full of filling protein and antioxidant-rich fruits and veggies.

Serves 4
560g skinless, boneless chicken breast
2 tsp olive oil
2 garlic cloves, peeled and crushed
2cm piece of fresh ginger, peeled and grated
½ red onion, peeled and sliced
40g cashew nuts, very roughly chopped
2 mandarins or clementines
1 cucumber, halved lengthways and sliced
½ small red cabbage, finely sliced
A small handful of coriander leaves, roughly chopped
2 tsp low-salt soy sauce
Juice of 2 limes

Method
1. Preheat the grill to medium-high. Cut the chicken 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 while the grill heats up.

2. Transfer the chicken mixture to a foil-lined baking tray and place under the grill. Grill for 3 minutes, then turn the chicken pieces, onion and cashews over and grill for a further 3 minutes, or until the chicken is just cooked through. Remove from the grill and leave to cool slightly.

3. In the meantime, finely grate the zest from the mandarins and set aside. Peel the fruit and roughly chop the flesh.

4. Put the mandarin pieces in a large bowl with the grated zest, cucumber, cabbage and coriander and toss together. Stir through the chicken, cashews and onion.

5. Whisk together the soy sauce and lime juice to make a dressing. Trickle over the salad and serve.

Recipe extracted from The Breast Cancer Cookbook by Professor Mohammed Keshtgar (Quadrille, £20). Photographs Jan Baldwin

Summary

Recipe Name

Chicken salad with mandarin and cashews

Author Name

Roisin Dervish-O'Kane

Published On

2015-10-07