Roast Chicken And Mandarin Orange Salad
This recipe is from the Don’t Call Me Chef column.
150g mixed mesclun leaves
8-10 cherry tomatoes
Segments from 1 Mandarin orange
1 boneless chicken thigh, roasted and sliced
1 tbsp roasted sesame seeds
½ cup orange vinaigrette dressing
Orange vinaigrette dressing
Juice from 1 orange
2 tbsp rice vinegar
1 tbsp castor sugar
½ cup vegetable oil
1 tsp grated ginger
Salt and black pepper to taste
To make vinaigrette, mix all the ingredients in a jar and shake vigorously.
To assemble salad, mix all the ingredients in a big bowl, drizzle with vinaigrette and toss.