Sesame-Crusted Chicken Salad

Name: Sesame-Crusted Chicken Salad with Mandarin Orange & a Peanut Dressing
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 oz Carrot; 5 tsp Rice Vinegar; 5 oz Spinach; 2 tbsp Sesame Seeds; 2 tbsp Mayonnaise; 1 Butter; 10 oz Chicken Cutlets; 1 Mandarin Orange; 1/2 oz Cashews; 1 tsp Garlic Powder; 1/2 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 3 tbsp Cooking Oil, tbsp

with Mandarin Orange & a Peanut Dressing

By Recipe0 System

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.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
5 tsp Rice Vinegar
5 oz Spinach
2 tbsp Sesame Seeds
2 tbsp Mayonnaise
1 Butter
10 oz Chicken Cutlets
1 Mandarin Orange
1/2 oz Cashews
1 tsp Garlic Powder
1/2 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
3 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

Slice chicken crosswise into strips.

Divide salad between bowls; top with chicken, mandarin, and cashews. Drizzle reserved dressing over chicken and serve.

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