Poached Chicken Salad
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Poached Chicken Salad

Poached Chicken Salad

with Toasted Sesame Dressing and Crispy Wonton

Poaching in this dish helps to keep the chicken moist while infusing it with Chinese five spice. Topping it off with a tangy and sweet peanut butter chili sauce. And forget the crustons because we've got crispy fried wontons!

Tags:
Eat First
Allergens:
Egg
•Gluten
•Sesame
•Peanuts
•Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Chicken Breasts

10 unit

Wonton Wrappers

(Contains Egg, Gluten)

1 tsp

Chinese Five Spice

10 g

Garlic

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp

Sweet Chili Sauce

1 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Rice Vinegar

(Contains Sulphites)

170 g

Carrot-Purple Cabbage Slaw

½ tbsp

Black Sesame Seeds

(Contains Sesame)

2 g

Green Onion

10 g

Cilantro

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

3 tsp

Oil*

tbsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories476 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate26 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol111 mg
Sodium533 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Garlic Press
•Paper Towel
•Medium Pot
•Measuring Cups
•Large Bowl
•Whisk
•Measuring Spoons

Cooking Steps

1 PREP
1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* Thinly slice only the green onion greens. Keep the white parts whole. Pick the cilantro leaves from the stems. (Reserve the cilantro stems — we'll use them in Step 2.) Mince or grate the garlic. Cut the wonton wrappers into 1/4-inch strips. Pat the chicken dry with paper towels. Season with salt and pepper.

2 POACH CHICKEN
2

In a medium pot, combine cilantro stems, onion whites, half the onion greens, half the garlic, 1/2 tsp five spice (dbl for 4 ppl) and 3 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, add chicken to pot and reduce heat to low. Cover and poach chicken until cooked through, 12-15 min. (TIP: Cook to a min internal temp of 74°C/165°F, as size may vary.**)

3 MAKE SLAW
3

In a large bowl, whisk together the rice vinegar, sesame oil, sweet chili sauce, 1 tbsp peanut butter (dbl for 4 ppl), remaining garlic and remaining five spice. Add the slaw mix and remaining green onion greens. Toss to combine.

4 TOAST SESAME SEEDS
4

Heat a large non-stick pan over medium heat. Add 1/2 tbsp sesame seeds (dbl for 4 ppl) to the dry pan. Toast, stirring often, until fragrant and warm, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer the sesame seeds to the large bowl with the slaw and toss together.

5 COOK WONTONS
5

In the same pan, add 2 tbsp oil (dbl for 4 ppl), then the wonton slices. Cook, stirring often, until golden-brown and crispy, 5-6 min. Transfer to a paper towel-lined plate and season with salt and pepper. When chicken is cooked through, use tongs to remove it from the liquid to a large plate. Using two forks, shred the chicken into bite-sized pieces.

6 FINISH AND SERVE
6

Add the chicken to the slaw and toss together. Divide the slaw between plates. Sprinkle over the cilantro leaves and top with the crispy wontons.