Name:

HF Sesame-Crusted Chicken Salad

Description

With Mandarin Orange & Peanut Dressing

serves 2 or 4

prep time 10 minutes

cook time 25 minutes

Ingredients
3 oz carrots (6 oz carrots for 4 servings)
1 madarin orange (2 for 4)
1/2 oz cashews (1 oz for 4 servings)
2 TBSP sesame seeds (4 TBSP for 4)
1 tsp garlic powder (2 tsp for 4)
10 oz chicken cutlets (20 oz for 4)
1.15 oz peanut butter (2.30 oz for 4)
5 tsp rice wine (10 tsp for 4)
5 oz spinach (10 oz for 4)

Instructions
1. Prep
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 madarin into segments; cut each in half horizontally. Roughtly chop cashews.
2. Season Chicken
In a medium bowl, combine sesame seeds, garlic poweder, 1/2 tsp salt (1 tsp for 4), 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 1/2 inch thick.
Season all over with sesame seed miture, pressing to coat. Wipe out bowl.
3. Cook Chicken
Heat a large drizzle of oil in a large, heavy-bottomoed pan over medium-high heat. Add chicken and cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side.
Turn off heat; transfer to a cutting board.
4. Make Dressing
While chicken cooks, in bowl used for sesame seeds, whisk together peanut butter, vinegar, and 1/2 tsp sugar (1 tsp for 4). Slowly drizzle in 3 TBSP oil (6 TBSP for 4), whisking continuously.
Reserve 2 TBSP dressing (4 TBSP for 4) for serving.
5. Toss Salad
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. Finish & Serve
Slice chicken crosswise into strips.
Divide salad between bowls; top with chicken, mandarin, and cashews. Drizzle reserved dressing over chicken and serve.

Length

35

Calories

650

Servings

2

Date Created

Created By

Jade Smidt

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