Spiced Chicken Salad with Honey-Lime Dressing

Spiced Chicken Salad

with Honey-Lime Dressing

Group Created with Sketch. 30 min 7 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
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We’re topping this bright, zesty salad with bites of tender chicken seared in a coating of togarashi—a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more, whose bold flavor is delightfully contrasted by our sweet and tangy honey-lime dressing.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Spiced Chicken Salad with Honey-Lime Dressing
Title
  • 10 oz Chopped Chicken Breast
  • 1 Romaine Lettuce Heart
  • 6 oz Carrots
  • 4 oz Sweet Peppers
  • 1 Lime
  • ½ oz Dried Shiitake Mushrooms
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Place the mushrooms in a bowl; add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl. Halve the lime crosswise; squeeze the juice into a large bowl. Roughly chop the lettuce. Roughly chop the peanuts. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the togarashi. Toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and 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 though. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
3 Cook the vegetables:

Drain the rehydrated mushrooms (discarding the liquid). Transfer to a cutting board and finely chop. In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared carrots and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped mushrooms and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the dressing:
4 Make the dressing:

While the vegetables cook, to the bowl of lime juice, add the honey (kneading the packet before opening) and sesame oil. Season with salt and pepper. Whisk to combine.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Add the chopped lettuce and cooked vegetables to the bowl of dressing. Season with salt and pepper; toss to coat. Serve the salad topped with the cooked chicken. Garnish with the chopped peanuts. Enjoy! 

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Spiced Chicken Salad

Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Place the mushrooms in a bowl; add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Peel the carrots and grate on the large side of a box grater. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl. Halve the lime crosswise; squeeze the juice into a large bowl. Roughly chop the lettuce. Roughly chop the peanuts. 

2 Cook the chicken:

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the togarashi. Toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and 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 though. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:

Drain the rehydrated mushrooms (discarding the liquid). Transfer to a cutting board and finely chop. In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared carrots and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped mushrooms and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the dressing:

While the vegetables cook, to the bowl of lime juice, add the honey (kneading the packet before opening) and sesame oil. Season with salt and pepper. Whisk to combine.

Make the dressing:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

Add the chopped lettuce and cooked vegetables to the bowl of dressing. Season with salt and pepper; toss to coat. Serve the salad topped with the cooked chicken. Garnish with the chopped peanuts. Enjoy!