Sesame-Crusted Chicken Salad

Name: Sesame-Crusted Chicken Salad with Mandarin Orange & a Peanut Dressing
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 3 ounce Carrot; 1 unit Mandarin Orange; ½ ounce Cashews; 2 tablespoon Sesame Seeds; 1 teaspoon Garlic Powder; 10 ounce Chicken Cutlets; 1.15 ounce Peanut Butter; 5 teaspoon Rice Wine Vinegar; 5 ounce Spinach; 11 teaspoon Cooking Oil; ½ teaspoon Sugar; Salt; Pepper

with Mandarin Orange & a Peanut Dressing

Recipe Development TeamPublished on December 14, 2021

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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.

Tags:

Carb Smart

•Calorie Smart

Allergens:

Tree Nuts

•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories650 kcal

Fat45 g

Saturated Fat7 g

Carbohydrate25 g

Sugar12 g

Dietary Fiber5 g

Protein39 g

Cholesterol105 mg

Sodium870 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Medium Bowl

•Paper Towel

•Plastic Wrap

•Meat Mallet

•Large Pan

•Whisk

•Large Bowl

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.