Prep & Bake Crispy Thai Chicken Salad
Includes recyclable aluminum tray
- Sesame
- Soy
- Wheat
For this quick to prep (and even quicker to clean-up) meal, you’ll bake garlic-chili coated chicken with an irresistible crunchy panko topping in our convenient oven-ready tray. Serve it over a big bowl of tender greens with juicy tomatoes, shredded carrots, and crispy fried onions tossed in a creamy sesame dressing. Top with wonton strips for extra crunch.
Ingredients
4 ounce
Shredded Carrots
½ ounce
Sweet Thai Chili Sauce
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
1 unit
Oven-Ready Tray
4 ounce
Mixed Greens
4 ounce
Grape Tomatoes
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Wonton Strips
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Pat chicken* dry with paper towels; season all over with garlic powder, salt, and pepper. Transfer seasoned chicken to oven-ready tray. (Divide chicken between two trays for 4 servings.)
In a small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), salt, and pepper; set aside. Brush chicken with half the chili sauce (all for 4, dividing between two trays), then mound with seasoned panko, pressing to adhere.
Bake chicken on top rack (be sure your oven has preheated!) until browned and cooked through, 15-20 minutes. (For 4 servings, bake two trays side by side on top rack.)
When chicken is halfway through cooking, in a large bowl, combine mixed greens, carrots, tomatoes, and half the crispy onions. Toss with dressing; taste and season with salt and pepper if desired.
Once chicken is done, transfer to a cutting board. Thinly slice chicken crosswise.
Divide salad between bowls; top with chicken, wonton strips, and remaining crispy onions. Serve.
