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Seared Chicken & Spiced Vegetable Salad
with Savory Ranch Dressing
40 MIN
2
Servings
From the Test Kitchen
The star of this dish is our togarashi seasoning—a vibrant blend that highlights paprika, poppy seeds, dried orange peel, and more—which lends bold flavor to the medley of zucchini, carrots, and cabbage we’re serving underneath juicy seared chicken. We’re bringing it all together with a bright, savory mix of citrusy ponzu and creamy ranch dressing.
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Wellness Details
WW™ Approved
Diabetes Friendly
Carb Conscious
-
NutritionPER SERVING
-
Calories580 Cals (est.)
View Full Nutrition
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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.
Blue Apron, a proud supporter of
fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
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½ lb Red Cabbage
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2 Persian Cucumbers
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1 Zucchini
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6 oz Carrots
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1 1-Inch Piece Ginger
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1 Tbsp Vegetarian Ponzu Sauce
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3 Tbsps Ranch Dressing
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1 Tbsp Rice Vinegar
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
step-by-step
instructions
1
Prepare the ingredients & make the dressing:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Place in a large bowl; add half the vinegar and 1 teaspoon of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a separate bowl; add the remaining vinegar and season with salt and pepper. Stir to coat. Medium dice the zucchini. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Peel and finely chop the ginger. In a bowl, combine the ponzu sauce and ranch dressing. Season with salt and pepper.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F
3
Cook & finish the vegetables:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger and half the togarashi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of marinated cabbage; stir to combine. Taste, then season with salt and pepper if desired.
4
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Garnish with the dressed cucumbers and as much of the remaining togarashi as you’d like (you may have extra). Enjoy!
1
Prepare the ingredients & make the dressing:
Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Place in a large bowl; add half the vinegar and 1 teaspoon of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the cucumbers lengthwise, then thinly slice crosswise. Place in a separate bowl; add the remaining vinegar and season with salt and pepper. Stir to coat. Medium dice the zucchini. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. Peel and finely chop the ginger. In a bowl, combine the ponzu sauce and ranch dressing. Season with salt and pepper.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*An instant-read thermometer should register 165°F
3
Cook & finish the vegetables:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger and half the togarashi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the bowl of marinated cabbage; stir to combine. Taste, then season with salt and pepper if desired.
4
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the finished vegetables topped with the sliced chicken and dressing. Garnish with the dressed cucumbers and as much of the remaining togarashi as you’d like (you may have extra). Enjoy!
Tips from Home Chefs
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