zoom Oriental roasted chicken & carrot salad
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    Oriental roasted chicken & carrot salad

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    Oriental roasted chicken & carrot salad

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 2


    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.

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