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Crunchy cabbage and juicy citrus shine bright in this vibrant seasonal salad. Dress them up with a sweet and tangy dressing, and fill it out with tender chicken and creamy avocado.
What You Get
Satsuma or mandarin oranges
Sous vide chicken breast
Toasted, chopped almonds
What You’ll Need
Soy sauce or salt
Makes 3 servings
15 minutes active time
15 minutes total time
Trim and core the Napa cabbage, and slice about half of the head into ½-inch strips (you should have about 6 cups; reserve the rest for another use). Peel the oranges and separate the segments, removing any seeds. Slice a few of the green onions. Drain the chicken and shred it.
In a bowl, combine the cabbage, oranges, green onions, and chicken. Drizzle with about ⅓ cup of the dressing and toss to combine. Season to taste with soy sauce or salt.
Just before serving, peel, pit, and dice the avocado. Heap the salad on plates, top with the diced avocado and almonds, and serve.
Contains: wheat, tree nuts, soy.