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
2 unit
Scallions
4 ounce
Sugar Snap Peas
3 ounce
Carrot
4 ounce
Kale
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 teaspoon
Sriracha
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
7 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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, 3-5 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.
Chicken is fully cooked when internal temperature reaches 165°.
