Sweet Chili Organic Chicken and Clementine Salad
with Peanuts
Refreshing, crunchy, spicy and vibrant, this Asian-Style Clementine Chicken Salad will instantly awaken your taste buds. With ingredients like hearty chicken, mint, peanuts and sweet chili sauce, get your taste buds ready to go on a wild adventure!
Tags:
Spicy
•Quick
Allergens:
Peanuts
•Soy
•Fish
•Sulphites
•Wheat
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 Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Organic Chicken Breast
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
2 unit(s)
Clementine
7 g
Mint
28 g
Peanuts, chopped
2 tbsp
Nuoc Cham
4 tbsp
Sweet Chili Sauce
4.5 g
Moo Shu Spice Blend
1 tbsp
Seasoned Rice Vinegar
½ tbsp
Soy Sauce
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories620 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate40 g
Sugar29 g
Dietary Fiber5 g
Protein43 g
Cholesterol130 mg
Sodium1190 mg
Potassium1050 mg
Calcium100 mg
Iron2.3 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
•Baking Sheet
•Aluminum Foil
•Large Bowl
•Whisk
•Silicone Brush
•Small Bowl
Cooking Steps
1
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Pat chicken dry with paper towels. Season with salt and pepper.
- To a foil-lined baking baking sheet, add chicken. Season with salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Broil in the middle of the oven for 12-16 min, flipping halfway through, until golden and cooked through.**
2
- Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Peel clementine, then separate into segments.
- Pick mint leaves from stems, then finely chop.
3
- In a large bowl, whisk together vinegar, nuoc cham, half the chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
4
- In a small bowl, combine soy sauce, half the Moo Shu Spice Blend (use all for 4 servings), remaining sweet chilli sauce and 1 tbsp (2 tbsp) oil.
- When chicken is done, brush sweet chili mixture over chicken, then return to the oven to broil for 1-3 min, until glaze just sets.
5
- To the bowl with dressing, add coleslaw cabbage mix, cucumbers, clementines and half the mint. Toss to coat.
- Thinly slice chicken.
- Divide salad between plates. Top with chicken.
- Sprinkle peanuts and remaining mint over top.
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