Meal Kit
“Kuddly Krab” Chicken Sa-lad
with lettuce and tomatoes
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Sarah Thomsen
Dinnertime is F.U.N. with Home Chef x SpongeBob SquarePants. Stay hip and with the Kuddly Krab Chicken Sa-lad! This sea-sational sa-lad is the coolest – we mean, the most coral – meal you’ve ever seen!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 3 oz. Matchstick Carrots
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1½ fl. oz. Buttermilk Ranch Dressing
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1½ oz. Buffalo Wing Sauce
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1 oz. Shredded Cheddar Cheese
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¼ cup Panko Breadcrumbs
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½ oz. Crispy Fried Onions
- 1 tsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkWbzOm
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Calories570
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Carbohydrates22g
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Net Carbs17g
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Fat35g
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Protein41g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 2 Plates
- 1 Mallet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Hold romaine heart at root end and coarsely chop.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions. -
2 Prepare the Chicken
Combine cornstarch and 1 tsp. water in a mixing bowl.
Evenly spread panko on a plate.Pat chicken dry. Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness.Unwrap chicken. Season both sides with a pinch of salt. Dip one side of chicken into cornstarch mixture. Transfer to plate with panko, cornstarch-side down, pressing gently to adhere. -
3 Cook the Chicken
Line another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let oil heat, 5 minutes.After 5 minutes, carefully place chicken in hot oil, panko-side down, and cook until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate and season with a pinch of salt. Let cool, 5 minutes.While chicken cools, continue recipe. -
4 Assemble the Salad
Combine romaine, carrots, and dressing in another mixing bowl and gently toss to coat. Set aside.
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5 Finish the Dish
Once cool enough to handle, slice chicken into 1/2" strips, if desired.
Plate dish as pictured on front of card, topping salad with tomatoes, cheese, crispy onions, and chicken. Drizzle Buffalo sauce (to taste) over chicken. Bon appétit!
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