Sesame-Garlic Chicken & Kale Salad with Charred Snap Peas &

• servings: 2 servings
• total time: 35 minutes

Ingredients

2 * 2 unit Scallions

2 * 4 ounce Sugar Snap Peas

2 * 3 ounce Carrot

2 * 4 ounce Kale

2 * 2 tablespoon Mayonnaise

2 * 1.5 ounce Sesame Dressing

2 * 12 milliliters Ponzu Sauce

2 * 1 teaspoon Sriracha

2 * 10 ounce Chicken Cutlets

2 * 1 teaspoon Garlic Powder

2 * 7 teaspoon Olive Oil

2 * 2 teaspoon Cooking Oil

2 * 1 teaspoon Sugar

2 * Salt

2 * Pepper

Directions

• Wash and dry produce. • Trim scallions and cut into 1-inch pieces. Trim and remove strings from snap peas. Remove any large stems from kale; roughly chop into bite-size pieces. Peel and grate carrot on the largest holes of a box grater.

• In a small bowl, combine mayonnaise, sesame dressing, ponzu, Sriracha, 2 TBSP olive oil (4 TBSP for 4 servings), and 1 tsp sugar (2 tsp for 4) until smooth. Season with salt and pepper to taste.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and snap peas; cook, stirring occasionally, until veggies are lightly charred and tender, 4-5 minutes. Season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

• Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in same pan over medium heat. Add chicken and cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Reduce heat if chicken begins to brown too quickly.) Transfer chicken to a cutting board.

• Place kale in a large bowl and add a drizzle of olive oil. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1-2 minutes. • Add charred veggies, grated carrot, and ¾ of the yum yum sauce to bowl with kale; toss to combine. • Taste and season with salt and pepper.

• Slice chicken crosswise. • Divide salad between bowls and top with chicken. Drizzle with remaining yum yum sauce and serve. Chicken is fully cooked when internal temperature reaches 165°.

Nutrition

• Calories: 630 kcal
• Total Fat: 44 g
• Saturated Fat: 7 g
• Cholesterol: 120 mg
• Sodium: 870 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 5 g
• Total Sugars: 18 g
• Protein: 37 g