Smart Asian-Style Chicken Thigh Salad
with Creamy Sriracha Dressing
Hearty chicken, juicy clementines, edamame and peanuts are the foundation for a tasty salad, that gets drizzled with a creamy and nutty sesame dressing.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie 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
113 g
Baby Spinach
56 g
Edamame
(Contains Soy)
28 g
Peanuts, chopped
(Contains Peanuts)
2 unit(s)
Clementine
1 unit(s)
Mini Cucumber
1 tbsp
Seasoned Rice Vinegar
(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
½ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Zest 1/4 tsp (1/2 tsp) clementine rind, then peel clementine and separate into segments.
- Combine half the sriracha and 1 1/2 tbsp (3 tbsp) mayo in a small bowl.
- Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to an parchment-lined baking sheet.
- Spread sriracha mayo (from step 2) over chicken.
- Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
- When done, let chicken rest for 3-5 min.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then edamame and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until edamame is slightly browned and water evaporates, 5-6 min. Season with salt and pepper.
- Remove from heat, then transfer edamame to a plate.
- Carefully wipe the pan clean.
- Meanwhile, add vinegar, clementine zest, remaining mayo, remaining sriracha and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Reheat the same pan over medium heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to another plate.
- Add spinach, edamame, cucumbers and clementines to the bowl with dressing.
- Thinly slice chicken.
- Divide salad between plates. Serve chicken on top.
- Sprinkle peanuts 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.**
