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 be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Red Cabbage, shredded
4 tbsp
Plant-Based Mayonnaise
(Contains: Mustard, Egg May be present: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Fish, Egg)
1 tbsp
Sesame Oil
(Contains: Sesame)
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites May be present: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Fish, Egg)
28 g
Almonds, sliced
(Contains: Tree nuts, Almonds May be present: 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the bright, fresh flavours, especially the sweet touch from clementines. Some found the dressing too strong or oily.
- Ease of prep: Instructions were generally clear, though a few had trouble keeping the chicken tender and juicy.
- Suggestions: Consider adding more greens to balance the dressing. Keep dressing separate and adjust amount to taste.
- Portions: Some found the salad not filling enough; consider adding extra vegetables or protein for a heartier meal.
- Texture: The mix of crunchy almonds, juicy chicken, and fresh produce created an enjoyable variety of textures.
