Carb Smart California-Inspired Chicken Thigh Salad
with Avocado-Ranch Dressing and Seed Blend
Tonight's fresh, California-inspired salad is layered with peppery radishes, crisp cucumber, crunchy seeds and the ultimate zippy guacamole-ranch dressing!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 unit(s)
Mini Cucumber
3 unit(s)
Radish
113 g
Baby Tomatoes
3 tbsp
Guacamole
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
113 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Seed Blend
(May contain Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut cucumber into 1/4-inch rounds.
- Thinly slice radishes.
- Halve tomatoes.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Meanwhile, add guacamole and ranch to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a small non-stick pan over medium-high heat.
- When hot, add seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Thinly slice chicken.
- Divide spring mix between plates, then top with tomatoes, cucumbers, radishes and chicken.
- Drizzle dressing over salad.
- Sprinkle feta and seed blend over top.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
