Meal Kit

Huli Huli Chicken Salad

with toasted coconut flakes and sesame-ginger dressing

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Coconuts), Wheat, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Aloha! What's it like traveling over a thousand miles without leaving your kitchen? The sweet tang of pineapple mixed with teriyaki glazes the chicken in huli huli greatness. The chicken is added to a crisp ginger and sesame salad with arugula, carrots, and shallot. Topped with toasted coconut, you'll feel the sand between your toes and hear the crash of the waves with minimal fuss and maximum taste.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 6 oz. Carrot
  • 6 fl. oz. Pineapple Juice
  • 4 oz. Baby Arugula
  • Info
    2 fl. oz. Teriyaki Glaze
  • 1 Shallot
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Chopped Ginger
  • Info
    2 Tbsp. Sweetened Flaked Coconut
  • ½ fl. oz. Toasted Sesame Oil
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Break apart any clumps of coconut flakes. Peel carrot, and using peeler, shave into long ribbons. Discard top. Peel and slice shallot into 1/4” rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Toast Coconut and Sear Chicken

    Place coconut flakes in a medium non-stick pan over medium heat. Cook, stirring constantly, until coconut is fragrant and lightly browned, 3-4 minutes. Remove coconut to a plate. Return pan to medium-high heat and add 2 tsp. olive oil. Place chicken in hot pan and cook undisturbed until golden brown, 2-3 minutes.

  3. 3

    Glaze the Chicken

    Flip chicken and add pineapple juice and teriyaki glaze to pan. Bring to a simmer. Simmer, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken to a clean cutting board and rest at least 5 minutes. While chicken rests, reduce glaze.

  4. 4

    Reduce the Glaze

    Return pan with sauce to a simmer. Cook, stirring occasionally, until a sticky glaze forms, 2-3 minutes. Remove pan from burner. Cut chicken into 1/2" slices and stir into glaze.

  5. 5

    Make the Dressing

    In a large mixing bowl, combine seasoned rice vinegar, sesame oil, ginger, and a pinch of salt and pepper. Toss in arugula, carrots, and shallots (to taste).

  6. 6

    Plate the Dish

    Place a serving of salad on a plate. Top with sliced chicken and garnish with toasted coconut.

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