In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Southeast Asian chicken salad with sesame-lime dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 430 Calories/Serving
15 Minutes
In a salad rut? Turn over a new leaf with our Southeast Asian salad, a vibrant medley of fresh greens, Thai basil, lime, and sweet dried apricots plus your favorite protein.
In your bag
- Your choice of protein
- ½ teaspoon ground allspice
- 2 ounces dried apricots
- 2 organic limes
- 1 organic romaine heart or other lettuce
- 1 organic cucumber
- 3 tablespoons cashews
- 4 or 5 sprigs organic fresh Thai basil
- 1 tablespoon toasted sesame oil
Nutrition per serving
Calories 430, Total Fat 25g (32% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 110mg (5% DV), Total Carb. 35g (13% DV), Fiber 7g (25% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains:
Tree Nuts (cashew), Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook your protein
Chicken thighs, breasts, or pork loin chops:
- Pat dry with a paper towel; season with salt and pepper and the allspice.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add the meat and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a cutting board to cool slightly, then cut crosswise into ½-inch-thick slices.
Chicken, steak, or pork strips:
- Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper and the allspice.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add the meat strips and cook, stirring occasionally, until lightly browned and just cooked through, 4 to 6 minutes for steak or pork and 6 to 8 minutes for chicken. Transfer to a plate.
Tofu:
- Pat dry with a paper towel; cut into ½-inch cubes. Season with salt and pepper and the allspice.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until lightly browned and heated through, 4 to 6 minutes. Transfer to a plate.
Plant-based chicken:
- Pat dry with a paper towel; season with salt and pepper and the allspice.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add the plant-based chicken and cook, turning occasionally, until browned and heated through, 4 to 6 minutes. Transfer to a plate.
2
Make the dressing and the salad
- Cut the dried apricots into quarters.
- Zest and juice the limes, keeping the zest and juice separate.
- Trim the root end from the romaine heart; thinly slice the leaves.
- Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure 3 cups [6 cups].
- Using the bottom of a bowl or cup, lightly crush the cashews.
- Strip the basil leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the apricots, sesame oil, lime zest, and 1 tablespoon [2 TBL] juice. Season to taste with salt and pepper and more lime juice, if desired. Add the romaine, your protein, cucumber, cashews, and basil and toss to coat. Season to taste with salt and pepper.
Serve
Transfer the salad to individual bowls and serve.
Kids Can!
- Juice the lime.
- Measure the cucumber.
- Crush the cashews.
- Stir the dressing.
- Assemble the salad.