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July: Seared Chicken & Spiced Vegetable Salad

The star of this dish is our togarashi seasoning—a vibrant blend that highlights paprika, poppy seeds, dried orange peel, and more—which lends bold flavor to the medley of zucchini, carrots, and cabbage we’re serving underneath juicy seared chicken. We’re bringing it all together with a bright, savory mix of citrusy ponzu and creamy ranch dressing.

Ingredients (Serves 2)

¾ lb Boneless, Skinless Chicken Thighs

½ lb Red Cabbage

2 Persian Cucumbers

1 Zucchini

6 oz Carrots

1 1-Inch Piece Ginger

1 Tbsp Vegetarian Ponzu Sauce

3 Tbsps Ranch Dressing

1 Tbsp Rice Vinegar

1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)



Cutting Board

Estimated Calories per serving: 580

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