Sesame-Garlic Chicken & Kale Salad

Name: Sesame-Garlic Chicken & Kale Salad with Charred Snap Peas & Yum Yum Sauce
Yield: 2 servings
Ingredients: 3 oz Carrot; 12 ml Ponzu Sauce; 1 1/2 oz Sesame Dressing; 4 oz Kale; 2 tbsp Mayonnaise; 12 oz Chicken Cutlets; 2 unit Scallions; 1 tsp Sriracha; 1 tsp Garlic Powder; 4 oz Snap Peas; tsp Black Pepper, tsp; 7 tsp Olive Oil, tsp; 1 tsp Granulated Sugar, tsp; 1/3 tsp Cooking Oil, tsp; tsp Salt, tsp

with Charred Snap Peas & Yum Yum Sauce

By Recipe0 System

We’re all looking for that healthy but tasty, hearty but not heavy, and all-around satisfying dinner idea. Sure, you can make a bowl of pasta, but when you’re wanting something light, check out what our chefs dreamed up: Tender kale with charred snap peas, scallions, and carrot coated in a creamy ponzu-sesame dressing with a little kick. Add juicy seared chicken and an extra drizzle of sauce and it’s a perfect bowl of wholesome yum (or yum yum, in this case)!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
0.41 fl oz Ponzu Sauce
1 1/2 oz Sesame Dressing
4 oz Kale
2 tbsp Mayonnaise
12 oz Chicken Cutlets
2 unit Scallions
1 tsp Sriracha
1 tsp Garlic Powder
4 oz Snap Peas
tsp Black Pepper, tsp
7 tsp Olive Oil, tsp
1 tsp Granulated Sugar, tsp
1/3 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim scallions and cut into 1-inch pieces. Trim and remove strings from snap peas. Remove any large stems from kale; roughly chop into bite-size pieces. Peel and grate carrot on the largest holes of a box grater.
2

In a small bowl, combine mayonnaise, sesame dressing, ponzu, Sriracha, 2 TBSP olive oil (4 TBSP for 4 servings), and 1 tsp sugar (2 tsp for 4) until smooth. Season with salt and pepper to taste.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and snap peas; cook, stirring occasionally, until veggies are lightly charred and tender, 4-5 minutes. Season with salt and pepper.

Turn off heat; transfer to a medium bowl. Wipe out pan.
4

Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper.

Heat a drizzle of oil in same pan over medium heat. Add chicken and cook until golden brown and cooked through, 5-7 minutes per side. (TIP: Reduce heat if chicken begins to brown too quickly.) Transfer chicken to a cutting board.
5

Place kale in a large bowl and add a drizzle of olive oil. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1-2 minutes.

Add charred veggies, grated carrot, and ¾ of the yum yum sauce to bowl with kale; toss to combine.

Taste and season with salt and pepper.
6

Slice chicken crosswise.

Divide salad between bowls and top with chicken. Drizzle with remaining yum yum sauce and serve.

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