Peanut Chicken & Quinoa Salad with Avocado & Sesame Dressing
Wellness Grain

Peanut Chicken & Quinoa Salad

with Avocado & Sesame Dressing

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    This loaded quinoa salad gets plenty of flavor and texture from tender bites of togarashi-seasoned chicken, romaine lettuce, soy-marinated carrots, and crunchy peanuts. It all comes together with a vibrant sesame-ponzu dressing.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Peanut Chicken & Quinoa Salad with Avocado & Sesame Dressing
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Tricolor Quinoa
    • 1 Romaine Lettuce Heart
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps Sesame Dressing
    • 1 Avocado
    • 6 oz Carrots
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Persian Cucumber
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Vegetarian Ponzu Sauce
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cool water 30 seconds to 1 minute.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Roughly chop the lettuce. Halve the cucumber lengthwise; thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; season with salt and pepper. Roughly chop the peanuts. In a bowl, combine the grated carrots and soy sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the sesame dressing, ponzu sauce, mirin, and a drizzle of olive oil.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    Make the dressing & serve your dish
    4 Make the dressing & serve your dish

    To the bowl of dressing, add the chopped lettuce, cooked quinoa, and sliced cucumber; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the marinated carrots, cooked chicken, and seasoned avocado. Garnish with the chopped peanuts. Enjoy!

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    Peanut Chicken & Quinoa Salad

    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cool water 30 seconds to 1 minute.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Roughly chop the lettuce. Halve the cucumber lengthwise; thinly slice crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; season with salt and pepper. Roughly chop the peanuts. In a bowl, combine the grated carrots and soy sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the sesame dressing, ponzu sauce, mirin, and a drizzle of olive oil.

    Prepare the ingredients
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

    4 Make the dressing & serve your dish

    To the bowl of dressing, add the chopped lettuce, cooked quinoa, and sliced cucumber; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the marinated carrots, cooked chicken, and seasoned avocado. Garnish with the chopped peanuts. Enjoy!

    Make the dressing & serve your dish
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