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Oriental Roasted Chicken & Carrot Salad

For something light, but still bursting with flavour, you can't beat this easy-to-make Asian salad. All of the ingredients can be found at your local supermarket, too, making it the perfect dish for a last-minute midweek meal.
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Serves
Serves 2
Total Time
40 Minutes
Ingredients
1 pack of 2 x boneless chicken breasts
1 tsp of Waitrose Cooks’ Ingredients Shichimi Togarashi seasoning
150g pack of baby topped carrots, trimmed and thinly sliced lengthways
100g of mange tout, shredded diagonally
½ a cucumber
1 tbsp of Kikkoman Soy Sauce
1 tbsp of toasted sesame oil
25g of Bart Infusions Ginger Paste
1 tsp of sesame seeds, toasted
Method
Step 1

Preheat the oven to 200ºC, gas mark 6.

Step 2

Place the chicken in a small roasting dish and sprinkle with togarashi seasoning and a little oil and roast for 25-30 minutes.

Step 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.

Step 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.

Recipe courtesy of Waitrose & Partners

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