Smart Asian-Style Chicken Thigh Salad
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Smart Asian-Style Chicken Thigh Salad

Smart Asian-Style Chicken Thigh Salad

with Creamy Sriracha Dressing

Hearty chicken, juicy clementines, edamame and peanuts are the foundation for a tasty salad, that gets drizzled with a creamy and nutty sesame dressing.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart
Carb Smart

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

113 g

Baby Spinach

56 g


(Contains Soy)

28 g

Peanuts, chopped

(Contains Peanuts)

2 unit(s)


1 unit(s)

Mini Cucumber

1 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

2 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

2 tsp


(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

½ tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

½ tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories490 kcal
Fat28 g
Saturated Fat4.5 g
Carbohydrate24 g
Sugar14 g
Dietary Fiber5 g
Protein37 g
Cholesterol140 mg
Sodium970 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium175 mg
Iron4.5 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.


Measuring Spoons
Large Non-Stick Pan
Small Bowl
Parchment Paper
Baking Sheet
Large Bowl


  • Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
  • Zest 1/4 tsp (1/2 tsp) clementine rind, then peel clementine and separate into segments.
  • Combine half the sriracha and 1 1/2 tbsp (3 tbsp) mayo in a small bowl.
Prep and sear chicken
  • Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. 
Bake chicken
  • Transfer chicken to an parchment-lined baking sheet.
  • Spread sriracha mayo (from step 2) over chicken.
  • Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
  • When done, let chicken rest for 3-5 min.
Cook edamame
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then edamame and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until edamame is slightly browned and water evaporates, 5-6 min. Season with salt and pepper.
  • Remove from heat, then transfer edamame to a plate.
  • Carefully wipe the pan clean.

Make dressing and toast peanuts
  • Meanwhile, add vinegar, clementine zest, remaining mayo, remaining sriracha and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
  • Reheat the same pan over medium heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer peanuts to another plate.
Finish and serve
  • Add spinach, edamame, cucumbers and clementines to the bowl with dressing.
  • Thinly slice chicken.
  • Divide salad between plates. Serve chicken on top.
  • Sprinkle peanuts over top. 
Modularity Step (under step 2)

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.**

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