EXPLORE:

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

Serve

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.

Similar Recipes