Five-Spice Steak & Peanut-Ponzu Salad
with Mixed Greens, Cabbage, Radishes & Wonton Strips
- Fish
- Soy
- Wheat
- Sesame
- Peanuts
This vibrant salad is a bold fusion of flavor and crunch. Fragrant five-spice chicken is seared until golden and juicy, then tossed with crisp greens and peppery radishes for a fresh, lively base. The real star? A luscious peanut-ponzu dressing that brings sweet, tangy, and nutty notes to every bite. Finish the salad with crispy wonton strips for irresistible crunch.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Five-Spice Powder
4 ounce
Mixed Greens
10 ounce
Ranch Steak
3 unit
Radishes
1 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Wonton Strips
(Contains: Wheat)
4 ounce
Coleslaw Mix
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Pat chicken* dry with paper towels; season all over with a drizzle of oil, five-spice powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Transfer chicken to a cutting board to rest.
While chicken cooks, trim and thinly slice radishes.
In a medium bowl, combine peanut butter, sesame dressing, chili sauce, vinegar, ponzu, and 2 tsp water (4 tsp for 4 servings).
In a large bowl, toss together mixed greens, coleslaw mix, radishes, and as much dressing as you like.
Slice chicken. Divide salad between plates and top with chicken. Garnish with wonton strips and serve.
Slice chicken crosswise.
Divide salad between plates and top with chicken. Garnish with wonton strips and serve.
