How to make Asian-style chicken salad

Chicken salad has be done to death, so brighten it with mandarin, avocado and sesame seeds for a light meal

Asian-style chicken salad

Serves 2

100g soba noodles 
​240g shredded cooked skinless chicken breast 
6 iceberg lettuce leaves, torn 
½ cucumber (130g), sliced thinly 
½ small red onion (50g), sliced thinly 
1 large mandarin (250g), segmented 
1 small avocado (200g), chopped coarsely 
2tsp sesame seeds, toasted 

Asian dressing

2tbsp rice wine vinegar 
1tbsp fresh mandarin or orange juice 
2tsp salt-reduced soy sauce 
1tsp grated fresh ginger 
½tsp sesame oil 

Make Asian dressing. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain. Combine all ingredients in a large bowl. Drizzle with dressing.

Tips: You can use store-bought rotisserie chicken, leftover roast chicken, or just bake or poach two small chicken breasts. Swap the soba noodles for rice or egg noodles.

Lakeland Express Easy to-make Recipe Book, £5.99