Sesame Ginger Crunch Chicken Salad
with Cucumber, Tomatoes & Creamy Sesame-Sriracha Dressing
- Fish
- Soy
- Wheat
- Sesame
- Eggs
This fresh Asian-inspired salad features tender bites of chicken tossed in a salad of mixed greens, red cabbage, carrots, tomatoes, and cucumber. The creamy sesame-Sriracha dressing combines nutty richness with a kick of heat, and the whole thing is finished with an addictively crunchy sesame ginger topping.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
20 ounce
Chopped Chicken Breast
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
4 ounce
Mixed Greens
1 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Season with garlic powder, salt, and pepper; stir to combine.
While chicken cooks, wash and dry produce.
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve tomatoes.
In a large bowl, combine sesame dressing, mayonnaise, ponzu, Sriracha, ½ tsp sugar, and a drizzle of olive oil (1 tsp sugar and a large drizzle of olive oil for 4 servings).
To bowl with dressing, add cucumber, tomatoes, mixed greens, cabbage and carrot mix, and chicken; toss to combine. Taste and season with salt and pepper if desired.
Divide salad between bowls; garnish with sesame ginger crunch. Serve.
