Smart Crunchy Clementine Chicken Salad
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Smart Crunchy Clementine Chicken Salad

Smart Crunchy Clementine Chicken Salad

with Creamy Sesame Dressing

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.

Calorie Smart
Carb Smart
Low CO2

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

2 unit(s)


56 g

Spring Mix

1 tsp

Garlic Salt

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

56 g

Red Cabbage, shredded

4 tbsp

Plant-Based Mayonnaise

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

1 tbsp

Sesame Oil

(Contains Sesame)

½ tbsp

Soy Sauce

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

28 g

Almonds, sliced

(Contains Almonds)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 unit(s)

Mini Cucumber

Not included in your delivery

½ tsp


0.13 tsp


½ tsp



Nutrition Values

Calories550 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate20 g
Sugar12 g
Dietary Fiber4 g
Protein43 g
Cholesterol145 mg
Sodium1120 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium100 mg
Iron2 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.


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


Toast almonds
  • 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.
Prep chicken
  • 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. 
Cook chicken
  • 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. 
Assemble salad
  • 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.
Finish and serve
  • Thinly slice chicken.
  • Divide salad between bowls.
  • Top with chicken.
  • Sprinkle almonds over top.