Chicken, Mandarin and Cashew Salad

• ready roasted chicken1
• canned mandarin segments↗295 г g

  in juice (not syrup)

• red onion↗1

  thinly sliced

• red pepper↗1

  seedless, cut into large pieces

• piece of red cabbage1

  about the size of a fist

• toasted salted cashews100 г g
• arugula and spinach60 г g

  rocket & spinach salad

• toasted sesame seeds2 ст. л. tbsp
• sesame oil↗1 ст. л. tbsp
• mandarin juice↗4 ст. л. tbsp

  from the can

• rice wine vinegar2 ст. л. tbsp
• xanthan gum↗½ ч. л. tsp

  (if available)

Step-by-step instructions

1. 1

   Remove the skin from the cooked roasted chicken, separate the meat from the bones and tear it into large pieces. The bones can be saved for broth—just freeze them for later use.

2. 2

   Pour the mandarin juice into a bowl, add sesame oil and rice vinegar, and whisk well. If using xanthan gum, whisk it separately in a small bowl, gradually adding ½ tsp of the dressing while mixing until you obtain a smooth, liquid paste, then combine it with the rest of the sauce.

3. 3

   In a large salad bowl, layer the torn chicken meat, mandarin segments, thinly sliced red onion, coarsely chopped red pepper, shredded red cabbage, arugula and spinach leaves, toasted cashews and toasted sesame seeds. Drizzle with the prepared dressing, toss gently and serve immediately.