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Summery Chicken Thigh Salad
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Summery Chicken Thigh Salad

Summery Chicken Thigh Salad

with Green Onion Dressing

Get ready to feel the sunshine! Tonight's dinner is a pop of bright, summery flavours with a green onion dressing that clings to sweet snow peas, juicy chicken and crunchy cucumber. This meal is an instant pick-me-up!

Tags:
Quick Prep
Allergens:
Egg
Mustard
Sulphites
Soy
Peanuts

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

66 g

Mini Cucumber

56 g

Carrot, julienned

2 unit

Green Onion

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

80 g

Tomato

56 g

Baby Spinach

1 tbsp

BBQ Seasoning

(Contains Sulphites)

28 g

Seed Blend

(Contains Soy, Peanuts)

56 g

Snow Peas

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

0.56 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories499 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate16 g
Sugar7 g
Dietary Fiber3 g
Protein34 g
Cholesterol142 mg
Sodium1236 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

Paper Towel
Plastic Wrap
Rolling Pin
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Prep Veggies
1

Before starting, wash and dry all produce. Trim, then halve snow peas. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Cut tomato into 1/4-inch pieces.

Prep chicken
2

Pat chicken dry with paper towels. Place on a separate cutting board, then cover each chicken thigh with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken thigh until 1/2-inch thick. Add chicken, BBQ Seasoning, 1/2 tsp salt and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Toss to coat. Set aside.

Cook chicken
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 5-6 min.**

Mix dressing
4

Meanwhile, add green onions, mayo, vinegar and 1/2 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Toss salad
5

Add spinach, carrots, snow peas, tomatoes and cucumbers to the bowl with dressing. Toss to combine.

Finish and serve
6

Thinly slice chicken. Divide salad between plates. Top with chicken. Sprinkle seed blend over top.