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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.)
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You Will Need
Medium Non-Stick Pan
Before You Cook
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!