Chicken and Mandarin salad
Here’s a quick salad I got from my mum. It’s a grown-up salad because it has some liquor in it. But she’s my mum, so it can still be whipped up in minutes
Start with chopping some leftover chicken breast. Preferably some that has been roasted with some light sesame oil, but any chicken breast is fine. You could of course use the ready-to-eat smoked variant, or even the sliced chicken normally used for sandwiches.
Next, roughly chop a handful of peeled walnuts into chucks. Add to the chicken and mix in a good pinch of salt if the chicken isn’t heavily seasoned already.
Now open a can of mandarin wedges and drain well. Really, I can’t be bothered to peel, pip and skin proper mandarins – and neither can my mum. Add them to the bowl and stir them in, but try not to break them up too much. Then add a decent splash of mandarin liquor to boot.
The mix should go slightly soggy and you should be able to mould it into little heaps. Get some leaves out and make a nice base and heap the chicken on top. Decorate the rim with halved cherry tomatoes.
Or better yet: go for iceberg lettuce or cos lettuce and use the largest leaves to make individual beds of green, each with a decent spoonful of the filling on top. Leave the cherry tomatoes whole and let people eat with their hands. Very useful for parties…
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