Spinach Salad with Ginger Dressing and Sesame Chicken

This is a drgourmet recipe, which I've adapted for British (well, Waitrose) packet sizes. It's really lovely. The original recipe says serve with brown bread and orange marmalade, but it's fine on its own.

390 cals per serving, makes 2 dinners and a lunch for later.

Strain a 454 gm tin mandarin oranges in juice, or two small tins. Keep the juice (the original recipe says frozen concentrate, and assumes that you can only get mandarins in syrup).

Make a dressing with 2 Tbsps grapeseed oil, 1/4 cup of the juice, 1/8 tsp each salt and pepper, a handful of parsley, and a handful of chives (or a spring onion if you can't get chives). Whizz them all in a blender with 2 Tbps of Ming Ginger, not the sugar coated crystallised ginger cubes, but the less sweet dried slices. If you just pulse it in the blender you'll get small bits of ginger left in it, not a smooth smooth dressing that loses its oomph. Chill.

Toast 3 Tbsps flaked almonds, and slice half a red onion really thinly.

Heat a heavy pan and sprinkle with a tiny bit of olive oil. Add a pack of mini chicken breast meat strips, about 350 gms. Sprinkle the upside with a very little salt and 3 Tbsps sesame seeds. (Recipe says black sesame seeds, which I have used, but they oozed black colouring all over the chicken. Yuck.) Cook until done on the bottom, turn, and cook again until done all the way through and the sesame seeds are dark golden and well crunchy.

Put 2 bags baby spinach salad in a big bowl and toss with the dressing.

Lay out 2 plates and 1 lunch box. Start with the spinach, then the onions, orange pieces, and almonds. Top with the chicken, seeded side up.

Yummity yum yum yum.

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