Asian Peanut Chicken Salad with crispy wonton strips $9.95 per serving Facebook Twitter Pinterest E-mail Us Prep & Cook Time: 20-30 min. Cook Within: 5 days Difficulty Level: Easy Spice Level: Not Spicy Facebook Twitter Pinterest E-mail Us Contains: Wheat, Peanuts, Soy Calorie-Conscious Icon Carb-Conscious Icon A note about serious food allergies Chef David Padilla Sign Up Today In Your Box (serves 2) ¼ oz. Cilantro 2 Romaine Hearts 1 Roma Tomato 2 Boneless Skinless Chicken Breasts Info ½ oz. Wonton Strips Info 1½ fl. oz. Asian Sesame Dressing Info 2 fl. oz. Peanut Sauce Nutrition (per serving) Calories 493 Carbohydrates 27g Fat 23g Protein 44g Sodium 1726mg Recipe Steps You Will Need Olive Oil 1 Medium Oven-Safe Non-Stick Pan 1 Mixing Bowl Before You Cook Thoroughly rinse produce and pat dry Ingredient(s) used more than once: cilantro 1 Prepare the Ingredients Hold romaine hearts at root end and chop coarsely. Core tomato and cut into ¼" dice. Stem and mince cilantro. Pat chicken breasts dry. 2 Sear the Chicken Place a medium oven-safe 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. Flip chicken. 3 Finish the Chicken Add 2 Tbsp. water . Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. 4 Make the Salad Place romaine, tomato, 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. 5 Finish the Dish Plate dish as pictured on front of card, placing chicken over salad and drizzling peanut* sauce over both. Garnish with reserved cilantro. Bon appétit!