Chicken, cashew and mandarin salad

November 10, 2014 (Last Updated: January 11, 2019)

TO DRINK: Eikendal Wooded Semillon 2008: rich and fruity.

Chicken, cashew and mandarin salad

Serves: 4
Cooking Time: 30 mins


  • 1 x 312g tin mandarin segments, plus the juice
  • 10ml (2 tsp) lime juice
  • 10ml (2 tsp) fresh ginger, grated
  • 1 garlic clove, crushed
  • 20ml (4 tsp) honey
  • 4 x 200g chicken breast fillets, skin on
  • 60ml (¼ cup) olive oil
  • salt and freshly ground black pepper, to taste
  • 200g cos lettuce
  • 100g fresh coriander
  • 50g cashew nuts, toasted
  • 4 small beetroots, boiled and quartered



To make the dressing, combine all the ingredients in a bowl, mix well and set aside.


Brush the chicken with the oil and season well.


Heat a large griddle pan over medium heat and cook the chicken until crisp-skinned and cooked through, about 10 minutes on each side.


Slice the chicken and arrange with the lettuce, coriander, cashews and beetroot. Spoon over the dressing and serve.


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