with Chicken Thighs, Sesame-Lime Dressing & Crispy Onions
Crispy kale meets juicy, golden-brown seasoned chicken in this light and vibrant Asian-style salad tossed with a silky sesame-lime peanut dressing. Massaged greens, colorful slaw, and crunchy fried onions create amazing texture, while fresh cilantro and lime add bright, herbaceous pops.
Allergens
Utensils
Tags
Chicken Thighs
10 ounce
Shredded Carrots
4 ounce
Kale
4 ounce
Soy Sauce
2 tablespoon
Sesame Oil
1 tablespoon
Garlic-Ginger Scallion Paste
2 ounce
Peanut Butter
1 unit
Lime
1 unit
Crispy Fried Onions
1 unit
Coleslaw Mix
4 ounce
Cilantro
0.25 ounce
Olive Oil
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Wash and dry produce.
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Quarter lime. Remove and discard any thick center stems from kale. Roughly chop cilantro.
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Pat chicken* dry with paper towels; season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.
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Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, sesame oil, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, and a splash of water until smooth.
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In a large bowl, massage kale with a drizzle of olive oil until softened, 30-60 seconds.
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Add coleslaw mix, carrots, garlic-ginger scallion paste, half the cilantro, and a squeeze of lime juice; season with salt and pepper.
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Thinly slice chicken crosswise.
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Divide salad between bowls. Top with chicken, peanut sauce, crispy fried onions, and remaining cilantro. Serve with any remaining lime wedges on the side.
640
kcal
Calories
38
g
Fat
8
g
Saturated Fat
32
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
38
g
Protein
130
mg
Cholesterol
1620
mg
Sodium
with Chicken Thighs, Sesame-Lime Dressing & Crispy Onions
with Pickled Red Onion, Cucumber & Garlic Bread
