Citrus-Cashew Chicken Salad Bowls

Name: Citrus-Cashew Chicken Salad Bowls with Sesame Rice and Tangy Ginger Sauce
Total time: 30 min
Yield: 2
Cuisine: Asian
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; 56 g Cashews, chopped; 2 tbsp Seasoned Rice Vinegar; 7 g Black Sesame Seeds; 4 g Garlic Salt; 1.5 tbsp Oil*; 2 tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Sesame Rice and Tangy Ginger Sauce

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Leap into spring with these delightfully crunchy and refreshing chicken salad bowls. Full of bright colours with vibrant flavours to match, this meal will fill you up without weighing you down.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Chicken breast • Avocado • Clementine • Jasmine rice • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Red cabbage • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cashews (cashews, soybean and/or canola oil) (cashew) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Cilantro • Black sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide)

Tags:

New

Allergens:

Soy

•Wheat

•Cashews

•Sesame

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.

Preparation Time30 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

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 traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)

56 g

Cashews, chopped

(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

7 g

Black Sesame Seeds

(Contains: Sesame)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

1.5 tbsp

Oil*

2 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1050 kcal

Fat46 g

Saturated Fat8 g

Carbohydrate110 g

Sugar26 g

Dietary Fiber11 g

Protein53 g

Cholesterol125 mg

Sodium1620 mg

Trans Fat0 g

Potassium1500 mg

Calcium100 mg

Iron6 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Small pot

•Large Bowl

•Large Non-Stick Pan

•Whisk

•Medium Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (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.

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 cashews toast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
Transfer cashews to a plate to cool.

Reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil and 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.**
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.

To a medium bowl, add ginger sauce, 2 tbsp (4 tbsp) pickling liquid and 1/2 tbsp (2 tbsp) oil. Whisk to combine. (This is your tangy ginger sauce.)
Drain and discard remaining liquid from cabbage.
To the bowl of cabbage, add spring mix, clementines, toasted cashews and 2 tbsp (4 tbsp) ginger sauce. Toss to coat.
Fuff rice with a fork. Stir in half the sesame seeds.