Sesame-Garlic Chicken & Kale Salad
with Charred Snap Peas & Yum Yum Sauce
- Fish
- Soy
- Wheat
- Sesame
- Eggs
We’re all looking for that healthy but tasty, hearty but not heavy, and all-around satisfying dinner idea. Sure, you can make a bowl of pasta, but when you’re wanting something light, check out what our chefs dreamed up: Tender kale with charred snap peas, scallions, and carrot coated in a creamy ponzu-sesame dressing with a little kick. Add juicy seared chicken and an extra drizzle of sauce and it’s a perfect bowl of wholesome yum (or yum yum, in this case)!
Ingredients
3 ounce
Carrot
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
4 ounce
Kale
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
4 ounce
Sugar Snap Peas
Not included in your delivery
teaspoon (tsp)
Black Pepper
7 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
⅓ teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim scallions and cut into 1-inch pieces. Trim and remove strings from snap peas. Remove any large stems from kale; roughly chop into bite-size pieces. Peel and grate carrot on the largest holes of a box grater.
In a small bowl, combine mayonnaise, sesame dressing, ponzu, Sriracha, 2 TBSP olive oil (4 TBSP for 4 servings), and 1 tsp sugar (2 tsp for 4) until smooth. Season with salt and pepper to taste.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and snap peas; cook, stirring occasionally, until veggies are lightly charred and tender, 4-5 minutes. Season with salt and pepper.
Turn off heat; transfer to a medium bowl. Wipe out pan.
Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper.
Heat a drizzle of oil in same pan over medium heat. Add chicken and cook until golden brown and cooked through, 5-7 minutes per side. (TIP: Reduce heat if chicken begins to brown too quickly.) Transfer chicken to a cutting board.
Place kale in a large bowl and add a drizzle of olive oil. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1-2 minutes.
Add charred veggies, grated carrot, and ¾ of the yum yum sauce to bowl with kale; toss to combine.
Taste and season with salt and pepper.
Slice chicken crosswise.
Divide salad between bowls and top with chicken. Drizzle with remaining yum yum sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the yum yum sauce, praising its delicious tangy flavor that tied the dish together 🍲.
- Ease of prep: Customers appreciated the quick and easy preparation, with some noting it was simpler than expected.
- Suggestions: Consider adding nuts or mandarin oranges for extra crunch and sweetness; some preferred cooking the kale lightly.
- Leftovers: Several mentioned it tasted even better as cold leftovers the next day, making a great lunch option.
- Texture: Some found the raw kale tough; massaging it well with oil helped tenderize the leaves for a better texture.
- Portions: While many found it satisfying, a few wished for more veggies or a side to make it more filling.
