Legacy: Asian Sesame Chicken Salad

With Mandarin Oranges and Almonds

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts

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A note about serious food allergies

We know sometimes you need something filling that won't weigh you down. Something that delivers on flavor and satisfaction without the guilt. What you need my friend, is our Asian Sesame Chicken Salad. Not your usual chicken salad with tiny shreds of chicken drowning in mayo, this chicken salad has big slices of juicy, seared chicken breast accompanied with a salad of spinach, carrots, almonds, and red cabbage dressed with mandarin orange juice and sesame oil.

In Your Box (serves 2)

  • 5 oz. Spinach
  • 1 oz. Matchstick Carrots
  • 1 oz. Shredded Red Cabbage
  • 2 Green Onions
  • 4 oz. Mandarin Oranges in Juice
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Toasted Sesame Oil
  • 2 fl. oz. Rice Vinegar
  • 1 Sugar
  • Info
    1 oz. Sliced Almonds
  • 1 Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
    616
  • Carbohydrates
    37g
  • Fat
    30g
  • Protein
    60g
  • Sodium
    431mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Pan
  • 1 Small Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Combine spinach, carrots, and red cabbage in a large mixing bowl. Trim the ends and thinly slice the green onions on a bias (on an angle.) Drain the mandarin oranges, reserving the juice for dressing.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Rinse chicken breasts and pat dry. Season each side of the chicken with a pinch of salt and pepper. Heat a medium pan and 1 tsp. olive oil over medium-high heat. Cook on each side for 5-6 minutes or until golden brown, firm to the touch and a minimum internal temperature of 165 degrees is reached.

  • Step 3 - Make the Dressing
    3

    Make the Dressing

    In a mixing bowl, combine 1 Tbsp. reserved mandarin orange juice, sesame oil, rice wine vinegar, and sugar. Season with a pinch of salt and pepper.

  • Step 4 - Toast the Almonds
    4

    Toast the Almonds

    Heat a small pan over medium-low heat. When pan is hot, add almonds, swirl and toss in the dry pan until golden brown and aromatic, 2-3 minutes. Watch closely as they can burn easily.

  • Step 5 - Mix the Salad
    5

    Mix the Salad

    Add the dressing to the salad mix. Toss the salad until evenly coated. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice the chicken into ½" pieces. Place the salad mixture in the middle of the plate. Lay chicken on top of the salad. Garnish the salad with toasted almonds, green onions, sesame seeds, and mandarin oranges.