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

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

2 Servings, 450 Calories/Serving

15 Minutes

Allspice-scented lean chicken stars in this fast paleo 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
  • 2 organic limes
  • 1 organic cucumber
  • ¼ cup roasted cashews
  • 4 or 5 sprigs organic fresh cilantro
  • 1 tablespoon sesame oil
  • 6 ounces organic baby kale or other leafy greens

Make It Leaner

Cook the chicken in a stovetop grill pan or nonstick frying pan and skip the oil to save about 60 calories and 7 grams of fat per serving. Use just half the cashews to cut an additional 50 calories and 4 grams of fat from each portion. Enjoy the remaining cashews with some fruit as a snack.

Ingredient IQ

Despite the name, allspice is not a mixture 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: 450, Protein: 37g (74% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 115mg (38% DV), Sodium: 160mg (7% DV), Carbohydrates: 38g (13% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew)

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

Prep and 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 neutral 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 crosswise into ½-inch-thick slices.
While the chicken cooks and cools, prepare the dressing and remaining salad ingredients.

2

Make the dressing and the salad

  • Cut the dried apricots into quarters.
  • Zest and juice the limes.
  • 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.
  • 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.
Add the kale, chicken, cucumber, cashews, and cilantro and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the chicken salad to individual bowls and serve.

Kids Can!

  • Juice the lime.
  • Measure the cucumber.
  • Stir the dressing.
  • Assemble the chicken salad.