• 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.

• In a medium bowl, combine sesame seeds, garlic powder, 1/2 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 1/2 inch thick. • Season all over with sesame seed mixture, pressing to coat. Wipe out bowl.

• 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.

• 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 1/2 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.

• 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.

• Slice chicken crosswise into strips. • Divide salad between bowls; top with chicken, mandarin, and cashews. Drizzle reserved dressing over chicken and serve.