Sesame Garlic Chicken Salad with Charred Snap Peas and Yum Yum Sauce

Looking for a dinner that’s both healthy and satisfying? This vibrant salad brings together tender kale, charred snap peas and a creamy ponzu-sesame dressing with a spicy kick. Topped with juicy seared chicken and an extra drizzle of sauce, it’s a bowl of pure deliciousness.

Perfect for busy weeknights, this recipe is packed with protein and veggies, making it a wholesome choice that doesn’t skimp on flavor. The combination of textures-from the crunchy snap peas to the tender chicken-will keep you coming back for more.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

0.33 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all 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.
2. 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.
3. 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.
4. 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, 5-7 minutes per side. (TIP: Reduce heat if chicken begins to brown too quickly.) Transfer chicken to a cutting board.
5. 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.
6. Slice chicken crosswise. Divide salad between bowls and top with chicken. Drizzle with remaining yum yum sauce and serve.

Recipe Tips

FAQ

Can I use a different green instead of kale?

Yes, you can substitute kale with spinach or mixed greens, but keep in mind that the texture and massaging step will differ.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and lemon juice as a substitute for ponzu.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Dress just before serving.