with Peanuts
Refreshing, crunchy, spicy and vibrant, this Asian-Style Clementine Chicken Salad will instantly awaken your taste buds. With ingredients like hearty chicken, mint, peanuts and sweet chili sauce, get your taste buds ready to go on a wild adventure!
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Coleslaw Cabbage Mix
170 g
Mini Cucumber
1 unit(s)
Clementine
2 unit(s)
Mint
7 g
Peanuts, chopped
28 g
Nuoc Cham
2 tbsp
Sweet Chili Sauce
4 tbsp
Moo Shu Spice Blend
4.5 g
Seasoned Rice Vinegar
1 tbsp
Soy Sauce
0.5 tbsp
Oil
3 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
- 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 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.**
- 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.
- In a large bowl, whisk together vinegar, nuoc cham, half the chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- 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.
- To the bowl with dressing, add coleslaw cabbage mix, cucumbers, clementines and half the mint. Toss to coat.
- Thinly slice chicken.
- Divide salad between plates. Top with chicken.
- Sprinkle peanuts and remaining mint over top.
620
kcal
Calories
32
g
Fat
5
g
Saturated Fat
40
g
Carbohydrate
29
g
Sugar
5
g
Dietary Fiber
43
g
Protein
130
mg
Cholesterol
1190
mg
Sodium
0
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
2.3
mg
Iron
