Meal Kit

Kroger Health Thai Crunch Chicken Salad

with miso dressing

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Peanuts, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 1 Romaine Heart
  • 2 Persian Cucumbers
  • Info
    1 oz. Honey Roasted Peanuts
  • 8 oz. Slaw Mix
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • Info
    1 fl. oz. Osaka White Miso Dressing
  • Info
    1 oz. Wonton Strips
  • 1 Granny Smith Apple

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
    480
  • Carbohydrates
    44g
  • Fat
    15g
  • Protein
    48g
  • Sodium
    477mg

Recipe Steps

You Will Need

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

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

    Cook the Chicken

    Pat chicken breasts dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and allow to cool. Remove pan from burner.

  2. 2

    Make Salad and Finish Dish

    Hold romaine heart at root end and chop coarsely.
    Trim cucumbers, halve lengthwise, then cut into ½” half-moons. Quarter apple and remove core. Cut into ½" slices. Coarsely chop peanuts. Cut cooled chicken into ½" strips. In a mixing bowl, combine slaw mix, romaine, apple, and cucumber. Place chicken on top of salad and drizzle with dressing. Plate dish as pictured on front of card, garnishing salad with wontons and chopped peanuts. Bon appétit!

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