Huli Huli Chicken Salad

with toasted coconut flakes and sesame-ginger dressing

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy, Tree Nuts

Calories Conscious
Carb Conscious
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)

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

  • Step 1 - Prepare the Ingredients

    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 ¼” rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Toast Coconut and Sear Chicken

    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.

  • Step 3 - Glaze the Chicken

    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.

  • Step 4 - Reduce the Glaze

    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 ½" slices and stir into glaze.

  • Step 5 - Make the Dressing

    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).

  • Step 6 - Plate the Dish

    Plate the Dish

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