In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mango chicken lettuce cups with rice noodles

Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

30–40 Minutes

Sweet, sour, salty, and spicy flavors come together in this gluten-free Vietnamese-inspired meal that will satisfy the entire family.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Four ¼-pound chicken cutlets
1 lime
2 tablespoons fish sauce
1 tablespoon sesame oil
2 tablespoons sambal oelek (optional)
½ pound flat rice noodles*
1 head baby iceberg lettuce
3 scallions
Fresh cilantro
1 mango
3 tablespoons roasted cashews
¼ cup fried shallots (contain soy)*
*Not paleo; omit for a paleo-strict version.

Nutrition per serving

Calories 300, Total Fat 11g (14% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 900mg (39% DV), Total Carb. 22g (8% DV), Fiber 4g (14% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Fish, Tree Nuts, Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 3 to 5 minutes. Using a slotted spoon or tongs, transfer to a plate to cool, then using a fork, shred the chicken. Set aside the water for the rice noodles.
While the water heats and the chicken cooks, prepare the sesame dressing.

Make the sesame dressing

Juice the lime.

In a small bowl, stir together the fish sauce, sesame oil, 1 tablespoon lime juice, 3 tablespoons water, and as much sambal oelek as you like.

Soak the noodles

Bring the chicken poaching water to a boil, remove from the heat, and add the rice noodles. Let the noodles soak until just tender, 6 to 7 minutes. Drain the noodles and rinse under cold water, then toss with 1 to 2 teaspoons oil to prevent sticking.
While the noodles soak, prepare the garnishes.

Prep the garnishes

Trim the root end from the iceberg lettuce.
Separate the lettuce leaves.
Trim the root ends from the scallions; thinly slice the scallions.
Coarsely chop the cilantro.
Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Thinly slice the halves crosswise.
Coarsely chop the cashews.

Serve

Set out the chicken, rice noodles, lettuce leaves, scallions, cilantro, mango, cashews, fried shallots, and sesame dressing and invite everyone to assemble their own lettuce cups.

Kids can!

Using a fork, shred the cooled chicken.
Juice the lime.
Stir the dressing.
Separate the iceberg lettuce leaves.
Set out the ingredients.

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