Mandarin Salad Recipe

Rinse and dry romaine hearts and kale. Roughly chop romaine into 1–1½ inch pieces. Stack kale, slice crosswise into thin ribbons, then roughly chop. Place romaine, kale, and thinly sliced cabbage in a large salad bowl.

Peel and segment mandarins (or drain canned segments). Trim snow peas and halve on the diagonal. Peel and julienne jicama into matchsticks. Add mandarins, snow peas, jicama, chopped cilantro, and mint to the greens and gently toss to distribute.

Slice each chicken breast horizontally to make 4 cutlets (about 1/2" thick) or pound to an even thickness. Season with a pinch of salt and pepper.

Place chicken in a shallow dish and pour buttermilk over to coat. Refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and flavor.

In a separate shallow bowl, whisk together flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder and paprika.

Heat a large skillet over medium heat and add vegetable oil to reach about 1/8" depth. Dredge each piece of marinated chicken in the flour mixture, pressing to adhere, then shake off excess.

Fry chicken in batches 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and let rest 5 minutes. Slice chicken into 1/2" strips for the salad.

Line a small baking sheet with parchment. In a small skillet over medium heat, combine sugar and butter until the sugar melts and bubbles lightly (about 1–2 minutes).

Add almonds, cinnamon, and cayenne and stir constantly until almonds are evenly coated and sugar crystallizes again and then melts into a glossy coating (2–3 minutes). Spread almonds onto prepared sheet and sprinkle with a pinch of sea salt. Let cool completely, then chop coarsely if desired.

In a small dry skillet over medium heat, toast white and black sesame seeds until fragrant and lightly golden, 1–2 minutes. Remove from heat, stir in red pepper flakes and toasted sesame oil, and let cool. These can be made ahead and stored at room temperature.

Whisk together white miso paste, grated ginger, rice vinegar, orange juice, soy sauce, and honey until smooth.

Slowly whisk in neutral oil until emulsified, then whisk in toasted sesame oil. Taste and adjust seasoning with salt and black pepper. If too thick, thin with 1–2 teaspoons water or additional orange juice.

Just before serving, add 3–4 tablespoons of the miso ginger vinaigrette to the large bowl with greens and toss gently to coat. (Reserve additional dressing on the side.)

Arrange tossed greens on a platter or divide among 4 plates. Top with sliced crispy chicken, spiced candied almonds, spicy sesame seeds, and any remaining mandarin segments.

Season lightly with kosher salt and freshly ground black pepper to taste. Serve immediately with extra dressing on the side.