Sesame-Orange Chicken Salad with Kale, Avocado & Togarashi Peanuts
Nutritionist's Pick

Sesame-Orange Chicken Salad

with Kale, Avocado & Togarashi Peanuts

45 MIN
2 Servings
Wellness at Blue Apron
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    To bring together tender bites of chicken, hearty kale, tender carrots, and creamy avocado, you'll mix our nutty sesame dressing with a bit of sweet orange marmalade. To top it off, you'll toast peanuts in the pan with more orange marmalade and vibrant togarashi for a delicious, crunchy kick.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sesame-Orange Chicken Salad with Kale, Avocado & Togarashi Peanuts
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 6 oz Kale
    • 6 oz Carrots
    • 1 Persian Cucumber
    • 1 Avocado
    • 3 Tbsps Sesame Dressing
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Orange Marmalade
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then 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. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Place in a large bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, whisk together the sesame dressing and half the orange marmalade.

    Cook the carrots
    2 Cook the carrots

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of marinated kale; toss to combine.

    Make the togarashi-orange peanuts
    3 Make the togarashi-orange peanuts

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the peanuts and remaining orange marmalade. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Add half the togarashi; season with salt and pepper. Stir to coat. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining togarashi. Toss to coat. In the same pan, 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 salad & serve your dish
    5 Make the salad & serve your dish

    To the bowl of marinated kale and carrots, add the sliced cucumber, diced avocado, and sesame-orange dressing; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and togarashi-orange peanuts. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then 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. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Place in a large bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, whisk together the sesame dressing and half the orange marmalade.

    2 Cook the carrots

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of marinated kale; toss to combine.

    Cook the carrots
    Make the togarashi-orange peanuts
    3 Make the togarashi-orange peanuts

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the peanuts and remaining orange marmalade. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Add half the togarashi; season with salt and pepper. Stir to coat. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining togarashi. Toss to coat. In the same pan, 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.

    Cook the chicken
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    To the bowl of marinated kale and carrots, add the sliced cucumber, diced avocado, and sesame-orange dressing; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and togarashi-orange peanuts. Enjoy!

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