Chinese chicken salad with cabbage, mandarin and almonds

Ingredients

For 1 serving

• Chicken breast120 g
• Napa cabbage120 g
• Red cabbage60 g
• Mandarin1
• Almonds15 g
• Rice noodles40 g
• Tamari1 tablespoon
• Rice vinegar1 tablespoon
• Sesame oil2 teaspoons
• Ginger3 g

Contains: nuts, soy, sesame

In season: November – February

Method

1. Heat a griddle or non-stick frying pan over medium-high heat and cook the chicken breast for 5 minutes per side, until golden outside and white in the centre; let it cool slightly and cut into strips.
2. Meanwhile cover the rice noodles with boiling water and soak for 5–6 minutes, until soft; drain, rinse under cold water and snip a couple of times with scissors.
3. Finely shred the Chinese cabbage and red cabbage; peel the mandarin and separate into segments; slice the almonds into flakes if whole.
4. In a small bowl whisk the tamari, rice vinegar, sesame oil and peeled, grated ginger with a fork.
5. Toss the cabbages, noodles and chicken with the dressing, add the mandarin and finish with the almonds.