• Wash and dry produce. • Zest mandarin until you have 1/4 tsp (1⁄3 tsp for 4 servings); peel and dice fruit into bite-size pieces. • In a small bowl, combine sesame dressing, chili sauce, and mandarin zest. Season with a pinch of salt and pepper.

• Heat a large, preferably nonstick, pan over medium-high heat. Add cashews, 1 tsp sugar (2 tsp for 4 servings), and 1 TBSP water (2 TBSP water for 4). Cook, stirring often, until water has evaporated and cashews are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.

• Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for cashews over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan; transfer to a cutting board to rest. *Rinse shrimp under cold water, then pat dry with paper towels. Heat a drizzle of oil in pan used for cashews over medium-high heat. Add shrimp and season with garlic powder, salt, and pepper. Cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

• In a large bowl, toss spinach, red cabbage and carrot mix, and half the mandarin with half the dressing. • Thinly slice chicken crosswise. • Divide salad between bowls. Top with chicken, candied cashews, and remaining mandarin. Drizzle with remaining dressing and serve.