We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spiced Chicken Salad
with Honey-Lime Dressing
30 min 7 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 480 Cals/serving
-
View All
DownloadPlease 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.
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
fresh
ingredients
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)
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered