Easy Southeast Asian chicken salad with sesame-lime dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Easy Southeast Asian chicken salad with sesame-lime dressing

Soy-Free, Dairy-Free, Lean & Clean, Paleo, Gluten-Free, Diabetes-Friendly

2 Servings, 490 Calories/Serving

20 Minutes

Allspice-scented lean chicken stars in this fast paleo chicken salad, inspired by the vibrant flavors of the herb-packed Thai meat salad known as larb.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ teaspoon ground allspice
  • 2 ounces dried apricots
  • 1 organic lime
  • ¼ cup roasted cashews
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh cilantro
  • 1 teaspoon sesame oil
  • 5 ounces organic baby kale or other leafy greens

Ingredient IQ

Despite the name, allspice is not a blend of spices but is the dried berry of the Pimenta dioica tree, native to Jamaica and Central America. It tastes like a mild blend of clove and nutmeg, a flavor you might recognize from jerk seasoning.

Grill It

Prepare a medium-hot fire in a grill. Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes.

Nutrition per serving

Calories: 490, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 115mg (38% DV), Sodium: 160mg (7% DV), Carbohydrates: 37g (12% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper and the allspice.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken into ½-inch-thick slices.
While the chicken cooks and cools, prepare the remaining ingredients and the dressing.


Prepare the remaining ingredients; make the sesame-lime dressing

  • Cut the dried apricots into quarters.
  • Zest and juice the lime.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Peel the cucumber, if desired, and trim the ends; cut the cucumber lengthwise into quarters, then crosswise into enough ¼-inch-thick pieces to measure 3 cups [6 cups].
  • Coarsely chop the cilantro.
In a large bowl, stir together the apricots, lime zest and juice, and sesame oil. Season to taste with salt and pepper.


Toss the chicken salad

To the bowl with the sesame-lime dressing, add the cashews, cucumber, cilantro, baby kale, and chicken and toss to coat. Season to taste with salt and pepper.



Transfer the chicken salad to individual bowls and serve.

Kids Can!

  • Juice the lime.
  • Crush the cashews.
  • Measure the cucumber.
  • Stir the dressing.
  • Toss the chicken salad.

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