Seared Chicken & Spiced Vegetable Salad with Savory Ranch Dressing

Seared Chicken & Spiced Vegetable Salad

with Savory Ranch Dressing

40 MIN
2 Servings
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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.

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Dietary Information

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

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Seared Chicken & Spiced Vegetable Salad with Savory Ranch Dressing
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • ½ lb Red Cabbage
  • 2 Persian Cucumbers
  • 1 Zucchini
  • 6 oz Carrots
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Prepare the ingredients & make the dressing:
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. 

Cook the chicken:
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

Cook & finish the vegetables:
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.

Slice the chicken & serve your dish:
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

Prepare the ingredients & make the dressing:
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

Cook the chicken:
Cook & finish the vegetables:
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!

Slice the chicken & serve your dish:
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