Express
Pan-Asian Chicken Salad
with peanut dressing
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Peanuts, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Romaine Heart
- 3 oz. Matchstick Carrots
- 3 oz. Shredded Red Cabbage
- 1½ oz. Pan Asian Dressing
- 1 oz. Roasted & Salted Peanuts
- 0.88 oz. Mayonnaise
- ¾ oz. Peanut Butter
- ½ oz. Lightly Toasted Sesame Oil
- 2 Green Onions
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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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Calories620
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Carbohydrates24g
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Net Carbs17g
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Fat43g
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Protein38g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Stem and tear cilantro leaves.Coarsely crush peanuts.Trim and thinly slice green onions. -
3 Make the Dressing
Place peanut butter in a microwave-safe bowl.
Microwave uncovered until melted, 15-30 seconds.Carefully remove from microwave. Stir in dressing, mayonnaise, a pinch of salt and pepper, and half the sesame oil (to taste; remaining is yours to use as you please!) until combined. Set aside. -
4 Assemble Salad and Finish Dish
In a mixing bowl, combine romaine, carrots, cabbage, green onions, and cilantro. Reserve 1 Tbsp. dressing. Add remaining dressing to salad and toss to combine.
Plate dish as pictured on front of card, topping chicken with reserved dressing. Garnish salad with peanuts. Slice chicken, if desired. Bon appétit!
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