Meal Kit
Huli Huli Chicken Salad
with toasted coconut flakes and sesame-ginger dressing
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
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
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2 fl. oz. Teriyaki Glaze
- 1 Shallot
- 1 fl. oz. Seasoned Rice Vinegar
- 1 Tbsp. Chopped Ginger
- 2 Tbsp. Sweetened Flaked Coconut
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½ fl. oz. Toasted Sesame Oil
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.
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Nutrition (per serving)
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Calories590
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Carbohydrates53g
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Net Carbs47g
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Fat20g
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Protein43g
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Sodium1660mg
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
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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.
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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.
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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.
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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.
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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).
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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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