Sweet Chili Chicken and Clementine Salad
with Peanuts- Peanuts
- Soy
- Fish
- Sulphites
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Crustaceans
- Wheat
- Fish
- 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! Ingredients: Chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Clementine • Cucumber • 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 (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) (anchovies, soy) • Peanuts • Rice vinegar (rice vinegar, sugar, salt) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Mint • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Ingredients
2 unit(s)
Chicken Breasts
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
2 unit(s)
Clementine
7 g
Mint
28 g
Peanuts, chopped
(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
2 tbsp
Nuoc Cham
(Contains: Crustaceans, Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat, May contain traces of allergens, Soy, Fish)
4 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
4.5 g
Moo Shu Spice Blend
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Wheat, Sulphites, Soy)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.**
- 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.
- In a large bowl, whisk together vinegar, nuoc cham, half the sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- 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.
- To the bowl with dressing, add coleslaw cabbage mix, cucumbers, clementines and half the mint. Toss to coat.
- Thinly slice chicken.
- Divide salad between bowls. Top with chicken.
- Sprinkle peanuts and remaining mint over top.
