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Oriental roasted chicken & carrot salad
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1 pack 2 boneless chicken breasts
1 tsp Cooks’ Ingredients Shichimi Togarashi seasoning
150g pack 1 Baby Topped Carrots, trimmed and thinly sliced lengthways
100g mange tout, shredded diagonally
½ essential Cucumber
1 tbsp Kikkoman Soy Sauce
1 tbsp toasted sesame oil
25g Bart Infusions Ginger Paste
1 tsp sesame seeds, toasted
1. Preheat the oven to 200ºC, gas mark 6.
2. Place the chicken in a small roasting dish and sprinkle with togarashi seasoning and a little oil and roast for 25-30 minutes.
3. Blanch the carrots and mange tout for 3 minutes, drain and run under cold water to cool. Halve the cucumber lengthways and remove the seeds with a teaspoon, then slice into half-moons. Mix in the
mange tout and carrots.
4. Whisk together the soy, oil and ginger paste. Shred the chicken and mix into the juices, then toss into the vegetables with the dressing. Serve sprinkled with sesame seeds.
Typical values per serving:
This recipe was first published in January 2019.