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Southeast Asian chicken salad with sesame-lime dressing
Heart-Check Certified

Southeast Asian chicken salad with sesame-lime dressing

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

2 Servings, 460 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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • ½ teaspoon allspice
  • 1 lime
  • 3 scallions
  • 2 ounces dried apricots
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil
  • ¼ teaspoon red chile flakes (optional)
  • ¼ cup roasted cashews
  • 1 cucumber
  • 2 or 3 sprigs fresh mint
  • 3 or 4 sprigs fresh cilantro
  • 5 ounces baby greens (such as kale or spinach)

Make It Leaner

Cook the chicken thighs in just 1 tablespoon oil to slash 60 calories and 7 grams of fat per serving. To cut an additional 40 calories and 4 grams of fat per serving, use only half the cashews.

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.

Nutrition per serving

Calories: 460, Protein: 36g (72% DV), Fiber: 8g (32% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 160mg (7% DV), Carbohydrates: 36g (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.

Instructions

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

Wash produce before use

1

Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt, pepper, and the allspice.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly, then using a fork, shred the chicken, or cut the meat into ½-inch pieces.
While the chicken cooks and rests, prepare the sesame-lime dressing.

2

Make the sesame-lime dressing

  • Zest and juice the lime into a large bowl.
  • Trim the root end from 1 scallion [2 scallions]; thinly slice the scallion on the diagonal. Save the remaining scallions for another use.
  • Cut the dried apricots into quarters.
To the bowl with the lime zest and juice, add the scallion, apricots, sesame seeds, sesame oil, and as many chile flakes as you like and stir to combine. Season to taste with salt and pepper.

3

Finish the salad

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
To the bowl with the sesame-lime dressing, add the cashews, cucumber, mint, cilantro, baby greens, and chicken and toss to coat. Season to taste with salt and pepper.

4

Serve

Transfer the chicken salad to individual bowls and serve.

Kids Can!

  • Juice the lime.
  • Stir together the sesame-lime dressing.
  • Strip the mint leaves from the stems and tear the leaves.
The Heart-Check Certification indicates the recipe meets the American Heart Association®'s nutrition requirements: no butter, no added salt from your pantry, and reflects the lower amounts of oil suggested for preparation.