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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Gluten)
Chinese Five Spice
Sweet Chili Sauce
Carrot-Purple Cabbage Slaw
Black Sesame Seeds
Not included in your delivery
Salt and Pepper*
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.
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.**)
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.
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.
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.
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.