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Sweet Chili Organic Chicken and Clementine Salad
New
Organic Protein
Spicy
Quick
Sweet Chili Organic Chicken and Clementine Salad

with Peanuts

10 min
Difficulty: 1/3
Vietnamese

Ingredients: Organic chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Clementine • Cucumber • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Nuoc cham sauce (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) (anchovies, soy) • Peanuts • Rice vinegar (rice vinegar, sugar, salt) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Mint • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Anchovies
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten
Peanuts

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Aluminum Foil
Whisk
Silicone Brush

Tags

Organic Protein
Spicy
Pan-asian-plates
Dinner-bowls
Quick
Under 50g of Carbs
Under 650 Calories
Ingredients
Organic Chicken Breast

Organic Chicken Breast

2 unit(s)

Coleslaw Cabbage Mix

Coleslaw Cabbage Mix

170 g

Mini Cucumber

Mini Cucumber

1 unit(s)

Clementine

Clementine

2 unit(s)

Mint

Mint

7 g

Peanuts, chopped

Peanuts, chopped

28 g

Nuoc Cham

Nuoc Cham

2 tbsp

Sweet Chili Sauce

Sweet Chili Sauce

4 tbsp

Moo Shu Spice Blend

Moo Shu Spice Blend

4.5 g

Seasoned Rice Vinegar

Seasoned Rice Vinegar

1 tbsp

Soy Sauce

Soy Sauce

0.5 tbsp

Oil

Oil

3 tbsp

Salt

Salt

0.13 tsp

Pepper

Pepper

0.13 tsp

Preparation
1
Broil chicken

  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • To a foil-lined baking sheet, add chicken. Season with salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
  • Broil in the middle of the oven for 12-16 min, flipping halfway through, until golden and cooked through.**

2
Prep

  • Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
  • Peel clementine, then separate into segments.
  • Pick mint leaves from stems, then finely chop.

3
Make dressing

  • In a large bowl, whisk together vinegar, nuoc cham, half the sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.

4
Glaze chicken

  • In a small bowl, combine soy sauce, half the Moo Shu Spice Blend (use all for 4 servings), remaining sweet chilli sauce and 1 tbsp (2 tbsp) oil.
  • When chicken is done, brush sweet chili mixture over chicken, then return to the oven to broil for 1-3 min, until glaze just sets.

5
Finish and serve

  • To the bowl with dressing, add coleslaw cabbage mix, cucumbers, clementines and half the mint. Toss to coat.
  • Thinly slice chicken.
  • Divide salad between bowls. Top with chicken.
  • Sprinkle peanuts and remaining mint over top.

Nutrition per serving

630

kcal

Calories

32

g

Fat

5

g

Saturated Fat

41

g

Carbohydrate

29

g

Sugar

5

g

Dietary Fiber

42

g

Protein

130

mg

Cholesterol

1190

mg

Sodium

0

g

Trans Fat

1100

mg

Potassium

100

mg

Calcium

2.3

mg

Iron

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