Chicken, Peanut, and Little Gem Salad with Gochujang-Sesame Dressing
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Ingredients & Equipment
What we send
- 2boneless skin-on chicken breasts
- 1head little gem lettuce
- 1 ouncered radishes
- 2 tablespoonsroasted salted peanuts
- 4 ouncesdinosaur kale
- 4 ouncessnow peas
- 1/8 ounceginger
- 1 clovegarlic
- 1 tablespoongochujang
- 2 teaspoonsrice wine vinegar
- 2 packetsgluten-free soy sauce
- 1 tablespoonsesame seeds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
Bring a medium pot of water to a boil over high heat. Pat chicken very dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until no longer pink, 5-7 minutes more. Transfer chicken to a plate; set aside to rest.
While chicken cooks, quarter little gem lengthwise and rinse thoroughly, then separate leaves, discarding tough stem. Rinse remaining produce. Thinly slice radishes. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.
Massage kale and blanch snow peas
Pat kale dry with paper towel, then tear leaves into bite-size pieces, discarding long stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. Season boiling water generously with salt. Add snow peas to pot and cook until bright green and tender, 30 seconds. Drain and rinse under cold water for 30 seconds to stop cooking; set aside for Step 5.
Make garlic-ginger paste
Trim and discard skin of ginger and mince. Mince garlic. Combine ginger and garlic on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic and ginger are broken down and a paste forms.
Make gochujang-sesame dressing
In a large bowl, whisk together gochujang (it's spicy—you could use less, but it's really what flavors the dressing), rice wine vinegar, soy sauce, garlic-ginger paste, half of sesame seeds, and 1½ tablespoons olive oil to combine. Add little gem, peanuts, kale, and snow peas; toss to combine.
Cut rested chicken into ¼-inch slices. Divide salad between shallow serving bowls. Top with sliced chicken and garnish with radishes and remaining sesame seeds. Dig in!