Sesame-Crusted Chicken Salad
with Mandarin Orange & a Peanut Dressing
When it comes to salad, we want more than a pile of greens. We’re looking for something bursting with flavor, contrasting textures, you know, some pizzazz! That’s why we’re excited about this main course spinach salad that’s chock-full of satisfying ingredients. We’re talking chicken coated with sesame seeds and seared till tender, crisp carrot ribbons, and juicy, tangy mandarin oranges. A topping of chopped cashews adds more crunch while the homemade peanut dressing gives the dish a crowd-pleasing richness. THIS is a salad we can look forward to.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrot
1 unit
Mandarin Orange
½ ounce
Cashews
(Contains Tree Nuts)
2 tablespoon
Sesame Seeds
1 teaspoon
Garlic Powder
10 ounce
Chicken Cutlets
1.15 ounce
Peanut Butter
(Contains Peanuts)
5 teaspoon
Rice Wine Vinegar
5 ounce
Spinach
Not included in your delivery
11 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring peanut butter to room temperature. Wash and dry produce. • Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and separate mandarin into segments; cut each in half horizontally. Roughly chop cashews.
• In a medium bowl, combine sesame seeds, garlic powder, ½ tsp salt (1 tsp for 4 servings), and pepper. • Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. • Season all over with sesame seed mixture, pressing to coat. Wipe out bowl.
• Heat a large drizzle of oil in a large, heavy-bottomed pan over medium- high heat. Add chicken. (TIP: If any sesame seeds fall off while transferring, carefully sprinkle them on top of the chicken in pan.) Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Reduce heat to medium if sesame seeds begin to brown too quickly. • Turn off heat; transfer to a cutting board.
• While chicken cooks, in bowl used for sesame seeds, whisk together peanut butter (for a less intense peanut flavor, start with half the peanut butter and add more to taste), vinegar, and ½ tsp sugar (1 tsp for 4 servings). (TIP: Knead peanut butter packet before opening to make whisking a bit easier.) Slowly drizzle in 3 TBSP oil (6 TBSP for 4), whisking continuously. • Reserve 2 TBSP dressing (4 TBSP for 4) for serving.
• In a large bowl, toss spinach and carrot ribbons with as much remaining dressing as you like. Taste and season with salt and pepper if desired.
• Slice chicken crosswise into strips. • Divide salad between bowls; top with chicken, mandarin, and cashews. Drizzle reserved dressing over chicken and serve.
