All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Our suppliers have confirmed that our romaine lettuce is not impacted by the recent CDC warning. If you have any questions, please contact email@example.com.
Remember when Lucy held the football for Charlie Brown, and she pulled it away right before he kicked, causing him to land on his cartoon butt? You do? Wasn't that funny? Anyway, wrong peanuts! The peanuts here are the crunchy, George Washington Carver peanuts. You'll drizzle a mouthwatering peanut sauce over the succulent chicken and crisp, fresh salad. Have this easy-to-make meal and you'll be happy as a pup pretending to fight the Red Baron. (That's a “Peanuts” deep cut for all you kiddies out there.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Hold romaine hearts at root end and chop coarsely.
Core tomatoes and cut into ¼" dice.
Stem and mince cilantro.
Pat chicken breasts dry.
Sear the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Place chicken breasts in hot pan and cook undisturbed until lightly browned, 2-3 minutes.
Finish the Chicken
Add 2 Tbsp. water to pan. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner.
Transfer chicken to a plate. Rest chicken at least 5 minutes.
While chicken rests, make salad.
Make the Salad
Place romaine, tomatoes, wonton strips, cilantro (reserve a pinch for garnish), and dressing in a large mixing bowl and combine.
Alternatively, serve dressing on side to control amount.
Finish the Dish
Slice chicken if desired.
Plate dish as pictured on front of card, placing chicken over salad and drizzling peanut sauce over both. Garnish with reserved cilantro. Bon appétit!
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