We like our main-course salads the way we like our parties: big and never boring. This hearty dinner delivers on both fronts. It starts with a base of spinach and red cabbage–carrot slaw that’s topped with slices of tender chicken. Then, there are juicy mandarin oranges coming in like rays of sunshine on a gray day. To up the crunch factor, homemade candied cashews are sprinkled over the top. As much as we love all these components, we think the best part is our sesame dressing perked up with sweet Thai chili sauce and bright pops of mandarin zest. Just like the best parties, this is a dinner that we never want to end.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sesame Dressing(ContainsSoy, Wheat)
Sweet Thai Chili Sauce(ContainsSoy)
Red Cabbage & Carrot Mix
Wash and dry produce. Zest mandarin until you have ¼ tsp (⅓ tsp for 4 servings); peel and dice fruit into bite-size pieces. In a small bowl, combine sesame dressing, chili sauce, and mandarin zest. Season with a pinch of salt and pepper.
Heat a large, preferably nonstick, pan over medium-high heat. Add cashews, 1 tsp sugar (2 tsp for 4 servings), and 1 TBSP water (2 TBSP water for 4). Cook, stirring often, until water has evaporated and cashews are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan.
Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in pan used for cashews over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Remove from pan; transfer to a cutting board to rest.
In a large bowl, toss spinach, red cabbage and carrot mix, and half the mandarin with half the dressing. Thinly slice chicken crosswise. Divide salad between bowls. Top with chicken, candied cashews, and remaining mandarin. Drizzle with remaining dressing and serve.