Crunchy Mandarin Chicken Salad
with Dark Meat Chicken, Wontons & Sesame Seeds
In this spin on chicken salad, succulent pieces of dark meat chicken are seared in an umami garlic-ginger scallion paste. They're set over a bed of tender greens and shredded cabbage tossed in a balanced soy, chili, orange juice, garlic, ginger, and sesame dressing. It's topped with juicy mandarin orange, crunchy wonton strips, and sesame seeds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Diced Skinless Dark Meat Chicken
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Mandarin Orange Slices
4 ounce
Mixed Greens
1 tablespoon
Sesame Seeds
(Contains: Sesame)
½ tablespoon
Sesame Oil
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
1 unit
Wonton Strips
(Contains: Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Instructions
Wash and dry produce.
Reserve 1 tsp garlic-ginger scallion paste (2 tsp for 4 servings) in a medium bowl; set aside.
Quarter lime. Drain mandarin, reserving juice (you'll use it in Step 3); roughly chop mandarin pieces.
Open package of chicken* and drain off any excess liquid. In a large bowl, toss chicken with remaining garlic-ginger scallion paste, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken (along with any scallion paste from bowl) in an even layer; cook, undisturbed, until a crust begins to form, 1-2 minutes.
Stir, then cook, stirring frequently, until browned and cooked through, 3-4 minutes more.
While chicken cooks, to bowl with reserved garlic-ginger scallion paste, add juice from half the lime, 1 TBSP soy sauce, 1 TBSP mandarin juice, ½ tsp sesame oil, ½ tsp sugar, salt, pepper, and as much Sriracha as you like (2 TBSP soy sauce, 2 TBSP mandarin juice, 1 tsp sesame oil, and 1 tsp sugar for 4 servings). Whisk in 2 TBSP olive oil (4 TBSP for 4) until thick and creamy.
Transfer chicken to a second large bowl. Add mixed greens, coleslaw mix, chopped mandarin, half the sesame seeds, and as much dressing as you like; toss to combine.
Divide salad between shallow bowls. Top with wonton strips and remaining sesame seeds. Serve with remaining lime wedges on the side.
