OK. I know it. I spoke too soon – Summer is having a slight hiccup, here, on the East Coast of Yorkshire. Heat mist, grey clouds, the rumblings of thunder and the dramatic lightning flashes that lit up the whole of the night sky over Hornsea – now I suppose that’s a big hiccup really. But today is very warm, with the faint glimmerings of the sun every so often. So ‘nil desperadum’. Erik has just dashed to Hull to see a teacher, Grandson Jacob is having 3/4 of an hour practicing his gun skills and SAS tactics on line, so I have decided to tell you about a fabulous Summer Salad in this latest BBC Good Food Magazine.
Erik and myself are forever searching for food that is both enticing to look at, good for our health and, best of all, tastes amazing. And in Good Food’s ‘Asian Chicken, Mandarin & Cashew Salad’ we believe we have found a salad that ticks all those boxes. Here is Erik’s picture which we remembered to photograph, for once, just before we were going to eat it.
Doesn’t it look fabulous, and it tasted incredible. Erik added a scattering of my favourite Pomegranate seeds over the mixture. Here is the recipe.
This recipe is courtesy of BBC Good Food Magazine. We chose to add a scattering of the luminous red Pomegranate seeds over the salad.
- 1 ready-roasted chicken
- 295g can mandarin segments in juice (not syrup)
- 1 red onion, thinly sliced
- 1 red pepper, deseeded and cut into chunks or slices
- 1 fist-sized chunk of red cabbage, thinly sliced
- 100g / 4 oz toasted salted cashews
- 60g bag watercress, rocket & spinach salad
- 2 tbsp tasted sesame seeds
- 1 tbsp sesame oil
- 4 tbsp juice from the mandarin can
- 2 tbsp rice wine vinegar
- 1/2 tsp xanthan gum (if you had it). We didn't have it and it didn't seem to matter.
- Remove the skin from the chicken & discard, then shred the eat from the bones. Discard the carcass (or freeze for stock or soup another time)
- Drain the mandarin segments over a bowl to catch the juice for the Dressing - whisk it together with the sesame oil and vinegar. If you're using the xanthun gum, put this in a bowl and, using a small whisk, whisk in 1 tsp of the dressing at a time until you have a smooth runny paste, then whisk in the remaining dressing.
- Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salads leaves and sesame seeds in a big salad bowl or on a platter.
- Pour over the dressing, toss to combine and servel
So how’s that to add to your list of amazing Summer Salads. It has everything. Crunchiness, a hint of sweetness tempered by the sesame oil and rice wine vinegar, softness of tasty chicken chunks, slight tartness from the red onions, plus the addition of knowing it is an incredibly healthy salad. Who could want for more? But now I have to leave Summer Salads – Jacob’s guns have gone silent, and, guess what? The sun is once again coming back to the East Coast over Hornsea. Time to take Fizzy the dog and Jacob the Grandson out for a walk to the beach, to breathe that sea air once again. Enjoy the salad!