Crunchy Sesame-Ginger Chicken Salad with Mandarins

What you need

• 500 g (1 lb) boneless, skinless chicken breasts
• 1 tsp salt, for the poaching water
• 60 ml (1/4 cup) neutral oil
• 60 ml (1/4 cup) rice vinegar
• 2 tbsp light soy sauce
• 1 tbsp light brown sugar
• 2 tsp toasted sesame oil
• 1 tbsp fresh ginger, finely grated
• 1 clove garlic, grated
• 50 g (1/2 cup) sliced almonds
• 1 tbsp sesame seeds
• 1/2 iceberg lettuce, finely shredded
• 200 g (3 cups) napa cabbage, finely shredded
• 1 carrot, cut into matchsticks
• 4 spring onions, thinly sliced on an angle
• 1 handful coriander leaves
• 2 mandarins, peeled and segmented, or 1 drained 300 g can
• 40 g (1/2 cup) crispy wonton strips or fried rice noodles

Method

Restated from the original video

1. 1

   Put the chicken in a saucepan, cover with cold water, add the salt and bring to a gentle simmer.

2. 2

   Poach until cooked through and the thickest part reads 74 °C (165 °F), 12-15 min. Cool on a board, then pull into thin shreds.

3. 3

   Shake the oil, vinegar, soy sauce, sugar, sesame oil, ginger and garlic in a jar until the sugar dissolves.

4. 4

   Toast the almonds and sesame seeds in a dry pan over medium-low heat, shaking, until golden, 3-4 min. Tip onto a plate to cool.

5. 5

   In a large bowl, combine the lettuce, cabbage, carrot, most of the spring onions and the coriander.

6. 6

   Add the chicken and pour over about two thirds of the dressing. Toss well.

7. 7

   Scatter the mandarins, toasted almonds and sesame, the wonton strips and the remaining spring onions on top.

8. 8

   Serve at once with the rest of the dressing on the side, so the crunchy toppings stay crisp.

Imported from dinnersdishesanddesserts.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.