Sesame Mandarin Chicken Salad with Candied Cashews

This main-course salad is anything but boring. A bed of spinach and vibrant red cabbage-carrot slaw is topped with tender chicken slices, juicy mandarin oranges and crunchy candied cashews. The real star is the sesame dressing, perked up with sweet Thai chili sauce and bright mandarin zest.

Perfect for a quick weeknight dinner, this salad is hearty, flavorful and sure to satisfy. The combination of textures and flavors-sweet, tangy and nutty-makes every bite exciting.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken cutlets dry and season both sides with garlic powder, salt and pepper.
2. Heat a nonstick skillet over medium-high heat. Add a drizzle of oil, then cook chicken until golden and cooked through, about 3-4 minutes per side. Let rest, then slice.
3. In a small bowl, combine the sesame dressing and sweet Thai chili sauce. Zest the mandarin orange and stir half the zest into the dressing; set aside.
4. Peel the mandarin orange and separate into segments. Set aside.
5. In a separate small skillet over medium heat, add cashews and cook until fragrant, about 1-2 minutes. Drizzle with a little honey or sugar (optional) and toss to coat. Remove from heat and let cool.
6. In a large bowl, combine spinach and red cabbage-carrot mix. Drizzle with half the dressing and toss to coat.
7. Divide the dressed greens among plates. Top with sliced chicken, mandarin segments and candied cashews. Drizzle remaining dressing over the top and garnish with remaining mandarin zest.

Recipe Tips

FAQ

Can I use a different type of nut?

Yes, almonds or peanuts work well in place of cashews.

How can I make this salad dairy-free?

This salad is naturally dairy-free as written.

Can I prepare the components ahead of time?

Yes, cook the chicken and make the dressing up to a day in advance. Assemble just before serving.