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

Pulled chicken lettuce cups with barberries

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

15 Minutes

With pre-cooked pulled chicken, these lettuce cups come together fast—keeping your kitchen cool while the outside temperatures rise.

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.

2 tablespoons barberries
10 ounces pulled cooked white-meat chicken
1 organic celery rib
1 organic red onion
Sunbasket avocado mayo (avocado - coconut milk - Dijon mustard - lemon juice - kosher salt - black pepper)
1 head organic butter or other lettuce
1 organic Roma or other tomato
3 tablespoons walnuts

Nutrition per serving

Calories 510, Total Fat 24g (31% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 680mg (30% DV), Total Carb. 22g (8% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Tree Nuts (coconut, walnut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

Rehydrate the barberries; heat the chicken

In a small bowl, cover the barberries with hot tap water and soak until plumped, 4 to 5 minutes, then drain. Set aside for the salad.

In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate to cool slightly.
While the chicken cooks and cools, start preparing the celery and onion.

Make the chicken salad

Chop the celery into ¼-inch pieces.
Peel and finely chop enough onion to measure ¼ cup [½ cup].

In a large bowl, stir together the chicken, barberries, celery, onion, and avocado mayo. Season to taste with salt and pepper. Let stand while you prepare the remaining ingredients.

Prep the remaining ingredients

Trim the root end from the lettuce; separate the leaves.
Cut away the core from the tomato; cut the tomato crosswise into ¼-inch slices.
Coarsely chop the walnuts for garnish.

Serve

Transfer the lettuce leaves to individual plates. Top with the tomato, chicken salad, and walnuts and serve.

Kids Can!

Time the barberries as they soak.
Measure the onion.
Stir the chicken salad.
Separate the lettuce leaves.
Assemble the lettuce cups.

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