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Sesame Mandarin-Chicken Salad

Sesame Mandarin-Chicken Salad

with Candied Cashews

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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.

Tags:Calorie SmartCarb Smart
Allergens:SoyWheatTree Nuts

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Mandarin Orange

1.5 ounce

Sesame Dressing

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

½ ounce

Cashews

(ContainsTree Nuts)

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

5 ounce

Spinach

4 ounce

Red Cabbage & Carrot Mix

Not included in your delivery

1 teaspoon

Sugar

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories420 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate29 g
Sugar20 g
Dietary Fiber3 g
Protein35 g
Cholesterol105 mg
Sodium590 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
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Pan
Paper Towel
Large Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.