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Chicken, Peanut, and Little Gem Salad

Chicken, Peanut, and Little Gem Salad with Gochujang-Sesame Dressing

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Recipe Details

Story

We're head over heels for the spicy, tangy, aromatic dressing for tonight's salad. We create a smooth paste of ginger and garlic, then blend with rice wine vinegar, soy sauce, sesame seeds, and rich, spicy gochujang. It's tossed with kale, crisp little gem lettuce, blanched snow peas, and peanuts, then topped with slices of pan-roasted chicken.

Tags

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 560
  • Protein 43g
  • Total Carb 20g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skin-on chicken breasts
    2
    boneless skin-on chicken breasts
  • head little gem lettuce
    1
    head little gem lettuce
  • red radishes
    1 ounce
    red radishes
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • dinosaur kale
    4 ounces
    dinosaur kale
  • snow peas
    4 ounces
    snow peas
  • ginger
    1/8 ounce
    ginger
  • garlic
    1 clove
    garlic
  • gochujang
    1 tablespoon
    gochujang
  • rice wine vinegar
    2 teaspoons
    rice wine vinegar
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • sesame seeds
    1 tablespoon
    sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan

Cooking Steps

  1. Cook chicken

    Cook chicken

    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.

  2. Prepare ingredients

    Prepare ingredients

    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.

  3. Massage kale and blanch snow peas

    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.

  4. Make garlic-ginger paste

    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.

  5. Make gochujang-sesame dressing

    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.

  6. Plate chicken

    Plate chicken

    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!

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