200g/300g cooked chicken/leftover roast chicken
2 clementines/oranges segmented
1 red onion, thinly sliced
1 red pepper, deseeded and cut into chunks
100g toasted cashews
100g salad leaves
2 tbsp toasted sesame seeds
1 tbsp sesame oil (or olive oil)
4 tbsp orange juice
2 tbsp rice wine/red wine vinegar
1. Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time).
2. Whisk together the dressing and put to one side.
3. Layer the shredded chicken, orange segments, red onion, pepper, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.