with Peanuts, Scallions & Cilantro
Get ready for all the Thai flavors you love in a 10-minute salad! First you’ll make a sweet, hot, and tangy chili-lime dressing to toss with crisp lettuce, scallions, and carrots. Top with bite-size pieces of juicy fully cooked chicken, then drizzle on more dressing, sprinkle with peanuts, cilantro, and a squeeze of lime, and dig right in! After lunch, you’ll be left feeling satisfied—not overstuffed—and with the slightest spicy tingle on the tongue to remember it by.
Allergens
Utensils
Tags
Lime
1 unit
Baby Lettuce
1 unit
Scallions
2 unit
Fully Cooked Chicken Breasts
8.6 ounce
Sweet Thai Chili Sauce
1 ounce
Mayonnaise
4 tablespoon
Shredded Carrots
4 ounce
Peanuts
0.5 ounce
Cilantro
0.25 ounce
Olive Oil
2 tablespoon
Sugar
0.5 teaspoon
Salt
Pepper
• Wash and dry produce. Quarter lime. Trim and discard root end from lettuce; roughly chop into bite-size pieces. Thinly slice scallions. Crush peanuts in their bag.
• Pat chicken dry with paper towels; dice into bite-size pieces and season generously with salt and pepper.
• In a medium bowl, combine chili sauce, mayonnaise, juice from half the lime, 2 TBSP olive oil, ½ tsp sugar, a big pinch of salt, and pepper (juice from whole lime, 4 TBSP olive oil, and 1 tsp sugar for 4 servings).
• In a large bowl, toss together lettuce, scallions, carrots, and half the dressing. Season with salt and pepper to taste.
• Add chicken to bowl with remaining dressing and toss to coat.
• Divide salad between bowls. Top with chicken and garnish with peanuts. Tear cilantro with your hands and sprinkle over salad. Serve with remaining lime wedges.
610
kcal
Calories
44
g
Fat
7
g
Saturated Fat
25
g
Carbohydrate
16
g
Sugar
5
g
Dietary Fiber
31
g
Protein
115
mg
Cholesterol
860
mg
Sodium
