Sesame-Garlic Chicken & Kale Salad
with Charred Snap Peas & Yum Yum Sauce
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)!
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
3 ounce
Carrots
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains: Soy, Wheat, Sesame)
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)
Salt
teaspoon (tsp)
Black Pepper
⅓ teaspoon (tsp)
Cooking Oil
7 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
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.
