Southeast Asian chicken salad with sesame-lime dressing

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

Southeast Asian chicken salad with sesame-lime dressing

Southeast Asian chicken salad with sesame-lime dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

15 Minutes

In a salad rut? Turn over a new leaf with our Southeast Asian salad, a vibrant medley of fresh greens, Thai basil, lime, and sweet dried apricots plus your favorite protein. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • Your choice of protein
  • ½ teaspoon ground allspice
  • 1 organic red onion
  • 2 ounces dried apricots
  • 2 organic limes
  • 1 organic romaine heart or other lettuce
  • 1 organic cucumber
  • ¼ cup cashews
  • 4 or 5 sprigs organic fresh Thai or other basil
  • 1¼ teaspoons toasted sesame oil

Nutrition per serving

Calories 470, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 135mg (6% DV), Total Carb. 42g (15% DV), Fiber 9g (32% DV), Total Sugars 23g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Tree Nuts (cashew), Sesame (sesame)

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, Sesame.


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

Wash produce before use


Prep and cook your protein

  • Pat your protein dry with a paper towel; season with salt, pepper, and the allspice. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add your protein.

Chicken thighs, breasts, or pork loin chops: 

Cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a cutting board to cool slightly, then cut crosswise into ½-inch-thick slices.

Top sirloins: 

Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. 

Plant-based chicken: 

Cook, turning occasionally, until browned and heated through, 4 to 6 minutes. Transfer to a plate.


Make the dressing and the salad

  • Peel and thinly slice the onion. In a small bowl, cover the sliced onion with cold water and let soak for 2 to 3 minutes. Drain and pat dry.
  • Cut the dried apricots into quarters.
  • Zest and juice the limes, keeping the zest and juice separate. 
  • Trim the root end from the romaine heart; thinly slice the leaves.
  • Peel the cucumber if desired; cut the cucumber into enough ¼-inch pieces to measure 3 cups [6 cups].
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the basil leaves from the stems; coarsely chop the leaves.

In a large bowl, stir together the apricots, sesame oil, lime zest, and 1 tablespoon [2 TBL] lime juice. Season to taste with salt, pepper, and more lime juice if desired. Add the romaine, your protein, as much onion as you like, the cucumber, cashews, and basil and toss to coat. Season to taste with salt and pepper. 


Transfer the salad to individual bowls and serve.

Kids Can!
  • Juice the lime.
  • Measure the cucumber.
  • Crush the cashews.
  • Stir the dressing.
  • Assemble the salad.