Meal Kit
Culinary Collection
Peppery Chicken & Cucumber Ribbon Salad
with pesto vinaigrette
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pistachios), Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 1 Persian Cucumber
- 1 oz. Basil Pesto
- 1 oz. Goat Cheese
- 1 oz. Spring Mix
- 0.88 oz. Mayonnaise
- 0.88 oz. Red Wine Vinegar
- ¾ oz. Roasted Pistachios
- ½ oz. Dijon Mustard
- 1 tsp. Garlic Pepper
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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Calories520
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Carbohydrates15g
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Net Carbs9g
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Fat32g
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Protein43g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
- 1 Peeler
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, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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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 Prepare the Ingredients
Coarsely chop pistachios.
Hold romaine heart at root end and chop coarsely.Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Pat chicken dry. Season both sides with garlic pepper and a pinch of salt. -
2 Make the Cucumber Ribbons
Peel cucumber and, using a peeler, shave into long ribbons, rotating and stopping when you reach seeds. Discard end.
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3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
4 Make the Dressing
In a mixing bowl, combine pesto, mayonnaise, mustard (to taste), 1/4 the vinegar (remaining is yours to use as you please!), and a pinch of salt and pepper.
Transfer 1 Tbsp. dressing to a bowl and reserve for chicken. Set aside. -
5 Assemble Salad and Finish Dish
Add romaine, spring mix, tomatoes, and cucumbers to mixing bowl with dressing. Toss to combine.
Plate dish as pictured on front of card, topping chicken with reserved dressing. Slice chicken, if desired. Garnish salad with cheese and pistachios. Bon appétit!
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