Bright Citrus-Cashew Chicken Salad Bowls
with Sesame Rice and Ginger Sauce
Spring out of the winter blues with this bright, crunchy, and crisp chicken bowl. Full of bright flavours and just as many bright flavours, this meal will fill you with nutritionally sound ingredients without weighing you down!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
56 g
Red Cabbage, shredded
56 g
Spring Mix
2 unit(s)
Clementine
1 unit(s)
Avocado
7 g
Cilantro
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
56 g
Cashews, chopped
(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
7 g
Black Sesame Seeds
(Contains Sesame May contain Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
HEY TESTER pls confirm 1 1/4 cups water + rice rinse method still works
- To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer cabbage, including pickling liquid, to a LARGE bowl. Place in the fridge to cool.
- Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - While nuts toast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- Transfer nuts to a plate to a plate.
- Reheat the same pan over medium. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min until cooked through.** PLS CONFIRM
- While chicken cooks, roughly chop cilantro.
- Peel clementines, then separate into segments.
- Peel, pit, then cut avocado into 1-4-inch thick slices. Season with salt and pepper
HEY TESTER PLEASE CONFIRM ARE RICE AND CHICKEN COOKED HERE
- When chicken is cooked, fluff rice with a fork. Stir in half the sesame seeds.
- To a medium bowl, add umami ginger sauce, 2 tbsp (4 tbsp) pickling liquid, and 1/2 tbsp (2 tbsp) oil. Stir to mix. This is your ginger sauce.
- Drain and discard remaining liquid from cabbage.
- To the bowl of cabbage, add spinach, clementines, cashews and 2 tbsp (4 tbsp) ginger sauce. Toss to coat.
- Thinly slice chicken.
- Divide rice and salad between bowls.
- Top with chicken, and avocado.
- Drizzle remaining ginger sauce overtop.
- Sprinkle cilantro and remaining sesame seeds overtop.
HEY TESTER
1) please speak to the balance of the ginger sauce. When dev'ed i only used half and feedback was that it could handle the full 4 tbsp!
2) originally also had 2 avocados! do tasters prefer two clementines and extra nuts?