Asian Peanut Chicken & Kale Salad
with Chicken Thighs, Sesame-Lime Dressing & Crispy Onions
- Soy
- Wheat
- Sesame
- Peanuts
Crispy kale meets juicy, golden-brown seasoned chicken in this light and vibrant Asian-style salad tossed with a silky sesame-lime peanut dressing. Massaged greens, colorful slaw, and crunchy fried onions create amazing texture, while fresh cilantro and lime add bright, herbaceous pops.
Ingredients
20 ounce
Chicken Thighs
4 ounce
Shredded Carrots
4 ounce
Kale
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
teaspoon (tsp)
Cooking Oil
tablespoon (tbsp)
Sugar
teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lime. Remove and discard any thick center stems from kale. Roughly chop cilantro.
-
Pat chicken* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.
-
Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, sesame oil, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, and a splash of water until smooth.
-
In a large bowl, massage kale with a drizzle of olive oil until softened, 30-60 seconds.
-
Add coleslaw mix, carrots, garlic-ginger scallion paste, half the cilantro, and a squeeze of lime juice; season with salt and pepper.
-
Thinly slice chicken crosswise.
-
Divide salad between bowls. Top with chicken, peanut sauce, crispy fried onions, and remaining cilantro. Serve with any remaining lime wedges on the side.
