Description

The crunchy combination of fresh veggies and roasted nuts makes this cool Asian-inspired salad an excellent option for adding excitement to your lunch or dinner plans. This chopped, chunky salad keeps it interesting, with every bite offering umami-richness from poached chicken and miso ginger sauce that's brightened by sweet and tangy oranges, a mild spicy bite from green onions, and the satisfying crunch of buttery whole roasted cashews. The best part? - it's ready in under 30 minutes, so meal prep and lunch on the go is a breeze!

Planning for a Sunday grill out? Cook the chicken over open flame or in a grill pan to add charred, smoky flavor, then combine with the salad. Excellent served cold or at room temperature, this crunchy, cool salad is a springtime essential for barbecues, picnics, potlucks and pool parties.
(Nut Free)

Includes:
  • 1 lb avg Pasture-raised, Heritage Boneless Skinless Chicken Breast
  • 8 oz Roasted & Salted Cashews
  • 1 lb avg Oranges
  • 1 bunch Green Onions
  • 32 oz Cabbage & Carrot Slaw Blend
  • 8 oz Miso Ginger Stir Fry Sauce
You will need:
  • Salt and Pepper
  • 2-3 Garlic cloves (optional)
Hands on Time: 10 minutes; Total Time: 25 minutes

INSTRUCTIONS

Note: Thaw chicken in refrigerator 1-2 days before cooking.

S
TEP 1 Add chicken to a saucepan with 3 cups of water and 1 tsp. salt. If desired, add 2-3 cloves of smashed and peeled garlic, and other aromatics. Bring to a rapid simmer, then cover and reduce heat to medium-low. Simmer chicken for 6-10 minutes or until cooked through and the thickest part registers 165°F. Transfer chicken to a clean plate and let cool. Reserve poaching broth for soups, stews or sauces, if desired.
STEP 2  While the chicken is cooking and cooling, prepare the oranges. Set 1 whole orange aside for later use. With remaining oranges, t
rim the ends, cutting just deep enough to expose the flesh. Set the orange on either of the cut ends to stabilize and then use a sharp knife to cut downward, following the shape of the fruit. After removing the rind and white pith, turn the orange on its side and slice into approximate ½-inch thick rounds, then into smaller bite sized pieces. Alternatively, slice in between the membranes for supremes. Remove any seeds, as needed, and set sliced oranges aside in a large mixing bowl.
STEPNext, thinly slice 2 green onions and add to the mixing bowl with oranges. Add the cabbage & carrot slaw blend and 1/2 of the cashews (whole, chopped or a combination of both textures). Shred or cube the cooled chicken breast into bite sized pieces; add to the mixing bowl.
STEPShake the Miso Ginger Stir Fry Sauce well, then add about 1/3 of the sauce to the mixing bowl with a few tablespoons of freshly squeezed juice from reserved orange. Toss salad ingredients well to combine and thoroughly coat. Season with additional sauce, fresh orange juice, salt and pepper to taste. Add additional green onions and cashews, if desired.

Enjoy at room temperature immediately after preparing, or cover and store in the refrigerator to serve cold. Be sure to toss well again before serving.


What's inside

Chicken, Regenerative Boneless Skinless Breast - Default: 1 - Max: 1
Nuts, Cashews, Roasted & Salted, 8 oz - Default: 1 - Max: 1
Miso Ginger Stir Fry Sauce, 8 oz - Default: 1 - Max: 1
Cabbage & Carrot Slaw Blend, 32 oz - Default: 1 - Max: 1
Oranges, Navel, 3 ct, Organic - Default: 1 - Max: 1
Green Onions, 1 bunch - Default: 1 - Max: 1

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Orange Miso & Cashew Chopped Chicken Salad Kit

$29.99

The crunchy combination of fresh veggies and roasted nuts makes this cool Asian-inspired salad an excellent option for adding excitement to your lunch or dinner plans. This chopped, chunky salad keeps it interesting, with every bite offering umami-richness from poached chicken and miso ginger sauce that's brightened by sweet and tangy oranges, a mild spicy bite from green onions, and the satisfying crunch of buttery whole roasted cashews. The best part? - it's ready in under 30 minutes, so meal prep and lunch on the go is a breeze!

Planning for a Sunday grill out? Cook the chicken over open flame or in a grill pan to add charred, smoky flavor, then combine with the salad. Excellent served cold or at room temperature, this crunchy, cool salad is a springtime essential for barbecues, picnics, potlucks and pool parties.
(Nut Free)

Includes:
  • 1 lb avg Pasture-raised, Heritage Boneless Skinless Chicken Breast
  • 8 oz Roasted & Salted Cashews
  • 1 lb avg Oranges
  • 1 bunch Green Onions
  • 32 oz Cabbage & Carrot Slaw Blend
  • 8 oz Miso Ginger Stir Fry Sauce
You will need:
  • Salt and Pepper
  • 2-3 Garlic cloves (optional)
Hands on Time: 10 minutes; Total Time: 25 minutes

INSTRUCTIONS

Note: Thaw chicken in refrigerator 1-2 days before cooking.

S
TEP 1 Add chicken to a saucepan with 3 cups of water and 1 tsp. salt. If desired, add 2-3 cloves of smashed and peeled garlic, and other aromatics. Bring to a rapid simmer, then cover and reduce heat to medium-low. Simmer chicken for 6-10 minutes or until cooked through and the thickest part registers 165°F. Transfer chicken to a clean plate and let cool. Reserve poaching broth for soups, stews or sauces, if desired.
STEP 2  While the chicken is cooking and cooling, prepare the oranges. Set 1 whole orange aside for later use. With remaining oranges, t
rim the ends, cutting just deep enough to expose the flesh. Set the orange on either of the cut ends to stabilize and then use a sharp knife to cut downward, following the shape of the fruit. After removing the rind and white pith, turn the orange on its side and slice into approximate ½-inch thick rounds, then into smaller bite sized pieces. Alternatively, slice in between the membranes for supremes. Remove any seeds, as needed, and set sliced oranges aside in a large mixing bowl.
STEPNext, thinly slice 2 green onions and add to the mixing bowl with oranges. Add the cabbage & carrot slaw blend and 1/2 of the cashews (whole, chopped or a combination of both textures). Shred or cube the cooled chicken breast into bite sized pieces; add to the mixing bowl.
STEPShake the Miso Ginger Stir Fry Sauce well, then add about 1/3 of the sauce to the mixing bowl with a few tablespoons of freshly squeezed juice from reserved orange. Toss salad ingredients well to combine and thoroughly coat. Season with additional sauce, fresh orange juice, salt and pepper to taste. Add additional green onions and cashews, if desired.

Enjoy at room temperature immediately after preparing, or cover and store in the refrigerator to serve cold. Be sure to toss well again before serving.

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