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SuperQuick Asian Chicken Thigh Crunch Salad

SuperQuick Asian Chicken Thigh Crunch Salad

with Curry-Peanut Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
480 kcal
Protein
: 
33g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Peanuts
  • Milk
  • Mustard
  • Anchovies
  • Soy
  • May contain traces of allergens
  • Egg
  • Gluten
  • Milk
  • Mustard
  • Tree nuts
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Wheat
  • Fish
  • Crustaceans

Ingredients: Chicken thighs • Romaine lettuce • Cucumber • Lime • Red cabbage • Carrot • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Nuoc cham sauce (anchovies, soy) (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Peanuts • Cilantro • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

1 unit(s)

Lettuce

56 g

Red Cabbage, shredded

1 unit(s)

Mini Cucumber

7 g

Cilantro

56 g

Carrot, julienned

1 unit(s)

Lime

28 g

Peanuts, chopped

(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)

7 g

Thai Spice Blend

(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Red Curry Paste

(May be present: Milk, Soy, Sulphites)

2 tbsp

Sweet Chili Sauce

(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

2 tbsp

Nuoc Cham

(Contains: Anchovies, Soy May be present: Crustaceans, Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories480 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate30 g
Sugar16 g
Dietary Fiber6 g
Protein33 g
Cholesterol140 mg
Sodium880 mg
Trans Fat0.4 g
Potassium950 mg
Calcium100 mg
Iron3 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.

Cooking Steps

Cook chicken
1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • Heat a large non-stick pan over medium-high.
  • While pan heats, pat chicken dry with paper towels. Season with half the Thai Spice Blend, salt and pepper.
  • When hot, add 1/2 tbsp (1 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 10-14 min, until cooked through.**
Prep and marinate cabbage
2
  • Juice lime.
  • To a medium bowl, add cabbage, carrots, half the lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Using hands, massage cabbage and carrot.
  • Thinly slice cucumber into rounds.
  • Remove and discard outer layer and stem of lettuce. Halve lettuce lengthwise, then cut into 1-inch strips.
Make curry-peanut sauce
3
  • To a small pot, add curry paste, half the peanuts, half the sweet-chili sauce, remaining Thai Spice Blend and 1/4 cup water (use the same for 4 servings).
  • Heat sauce over medium. Cook for 1-2 min, stirring often, until warmed through and simmering.
  • Meanwhile, in a large bowl, combine remaining lime juice, nuoc cham and remaining sweet chili sauce. Season with salt and pepper. Stir to combine. This is your dressing
Finish and serve
4

 

  • To bowl of dressing, add lettuce and cucumbers. Toss to coat.
  • Thinly slice chicken.
  • Divide salad between plates.
  • Top with cabbage-carrot mixture and chicken.
  • Spoon curry-peanut sauce over top. 
  • Sprinkle peanuts over top.
  • Using scissors, snip cilantro over top.
Modularity step (under step 1)
5

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.**

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