Smart Crunchy Clementine Chicken Thighs Salad
with Creamy Sesame Dressing- Mustard
- Egg
- Sesame
- Soy
- Sulphites
- Tree nuts
- Almonds
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
- Egg
The perfect salad can be achieved! This one is proof – it has a fresh and crunchy base, juicy clementines, soy marinated chicken and a nutty dressing. Toasted slivered almonds adds crunch and a retro vibe. 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.
Ingredients
280 g
Chicken Thighs
2 unit(s)
Clementine
56 g
Spring Mix
1 tsp
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Red Cabbage, shredded
4 tbsp
Plant-Based Mayonnaise
(Contains: Mustard, Egg May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Fish, Egg)
1 tbsp
Sesame Oil
(Contains: Sesame)
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Fish, Egg)
28 g
Almonds, sliced
(Contains: Tree nuts, Almonds May contain traces of: Tree nuts)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
1 unit(s)
Mini Cucumber
Not included in your delivery
½ tsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Whisk soy, sesame oil and rice vinegar together in a large bowl.
- Measure out 1 tsp (2 tsp) of the soy mixture. Pour into a small bowl. Set aside.
- Pat chicken dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add 1/2 tbsp oil to the same pan (used in step 1), then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to an parchment-lined baking sheet.
- Brush chicken with the reserved soy-mixture.
- Roast chicken in the middle of the oven until cooked through, 8-10 min.**
- Meanwhile, peel clementine and separate into segments.
- Cut cucumber into 1/4-inch half moons.
- Massage cabbage in the bag, until slightly softened, 30 sec.
- Add mayo to remaining soy-mixture and whisk to combine. Season with 1/8 tsp (1/4 tsp) garlic salt and pepper, to taste.
- Add spring mix, cabbage, cucumbers and clementine. Toss to combine.
- Thinly slice chicken.
- Divide salad between bowls.
- Top with chicken.
- Sprinkle almonds over top.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
