Sesame-Crusted Chicken Salad with Mandarin Oranges and Peanut Dressing

This isn’t your average salad. We’ve loaded it with crunchy sesame-crusted chicken, sweet mandarin oranges and fresh carrot ribbons, all tossed in a luscious peanut dressing. Every bite offers a perfect balance of textures and flavors.

Perfect for a satisfying lunch or light dinner, this salad comes together quickly with simple ingredients. The homemade peanut dressing adds a rich, nutty finish that ties everything together beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a shallow bowl, combine sesame seeds, garlic powder, salt and pepper. Pat chicken cutlets dry, then coat both sides with the sesame mixture, pressing gently to adhere.
2. Heat 2 tsp cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice.
3. In a small bowl, whisk together mayonnaise, peanut butter, rice wine vinegar, sugar and 1 tbsp cooking oil until smooth. Season with salt and pepper to taste.
4. In a large bowl, combine spinach, carrot ribbons, mandarin orange segments and chopped cashews. Add the dressing and toss to coat.
5. Divide salad among plates, top with sliced sesame-crusted chicken and serve immediately.

Recipe Tips

FAQ

Can I use a different nut butter instead of peanut butter?

Yes, almond butter or sunflower seed butter work well as substitutes.

How can I make this salad ahead of time?

Prepare the chicken and dressing separately, then assemble just before serving to keep the salad fresh and crunchy.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on mayonnaise and peanut butter to ensure no cross-contamination.