Speedy chicken salad with shiitake mushrooms and lemon vinaigrette

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

Shiitake mushrooms add earthy umami to this paleo main-course salad tossed with chicken, creamy avocado, and a Francophile lemon dressing.

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.

1 ounce dried shiitake mushrooms
Chicken options:
2 to 4 boneless skinless chicken thighs (about 10 ounces total)
2 boneless skinless chicken breasts (about 6 ounces each)
1 organic avocado
4 or 5 sprigs organic fresh flat-leaf parsley
Sunbasket lemon vinaigrette base (fresh lemon juice - onion - fresh garlic - Dijon mustard - porcini powder)
2 ounces organic mixed greens or other leafy greens
3 ounces organic shredded red or other cabbage
3 ounces organic shredded carrots

Nutrition per serving

Calories 680, Total Fat 49g (63% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 270mg (12% DV), Total Carb. 29g (11% DV), Fiber 9g (32% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 34g

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

Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and soak, stirring occasionally, until softened, 10 to 12 minutes.
While the mushrooms soak, prepare the chicken.

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.

Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [3 to 4 tsp] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into 1-inch-thick slices. Alternatively, using a fork, shred the chicken into bite-size pieces.
While the chicken cooks and cools, start the salad.

Make the vinaigrette and salad

Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Drain the mushrooms; discard the stems and thinly slice the caps.

In a small bowl, stir together the lemon vinaigrette base, mushrooms, and ¼ cup [½ cup] oil; season to taste with salt and pepper. In a large bowl, toss together the mixed greens, cabbage, carrots, avocado, parsley, chicken, and as much vinaigrette as you like (set aside any remaining vinaigrette for serving). Season with salt and pepper and toss to coat.

Serve

Transfer the salad to individual bowls and serve any remaining vinaigrette on the side.

Kids Can!

Combine the mushrooms and water.
Scoop out the avocado flesh.
Strip the parsley leaves.
Stir the vinaigrette.
Toss the chicken salad.

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