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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
Add spinach, carrots, snow peas, tomatoes and cucumbers to the bowl with dressing. Toss to combine.
Thinly slice chicken. Divide salad between plates. Top with chicken. Sprinkle seed blend over top.
