Contents of your meal kit:
chicken breast
tofu
thai-sesame dressing base
red pepper flakes
romaine head(s)
almonds
cilantro
carrot
orange
bell pepper
cabbage
Equipment needed: foil-lined baking sheet, nonstick skillet, small skillet, salad bowl
Finishing steps:
- Preheat oven to 350. Drain tofu. Cut tofu into ½-inch cubes, pat dry with paper towel. Place on foil-lined baking sheet and gently toss with HALF the thai-sesame dressing. Season with red pepper flakes, salt & pepper. Bake for 20 minutes. Transfer to a plate and allow to cool. (While tofu is baking, continue with next steps.)
- Heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. When chicken is cool enough to handle use your hands, or two forks to shred into bite sized pieces.
- Cut romaine head(s) in half lengthwise. Rinse and lay cut-side down on a paper towel to dry. Set aside.
- Toast almonds in a skillet over medium heat. Stir often and watch closely so they don’t burn.
- Pour other HALF of vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Prep remaining ingredients and add to the bowl as you go.
- Remove cilantro leaves from stem and roughly chop.
- Using a vegetable peeler, remove/discard the outer skin of the carrot, then peel into ribbons (see note).
- Peel orange and separate into individual segments.
- Thinly slice bell pepper.
- Thinly slice romaine crosswise.
- Add cabbage and chicken to salad bowl. Toss gently and season with salt & pepper to taste.
- Divide salad between plates and top with tofu and almonds. Enjoy!
Note: This is a lot of carrot, so add as much as you like to the salad, then snack on the rest while the tofu cooks!