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

Spicy sambal chicken over kale salad with Thai dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

20 Minutes

Deconstructed chicken skewers meet fresh mango and kale in this everything-we-love-about-Thai-food dish.

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 tablespoon mayo
2 tablespoons sambal oelek
Chicken options:
2 boneless skinless chicken thighs (about 6 ounces each)
2 boneless skinless chicken breasts (about 5 ounces each)
1 organic mango
4 or 5 sprigs organic fresh Thai or other basil
1 tablespoon almond butter
Sunbasket nuoc cham (water - brown sugar - rice wine vinegar - fish sauce - lime juice - sambal oelek)
3 ounces organic shredded kale or other leafy greens
2 ounces organic shredded carrots

Nutrition per serving

Calories 490, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 650mg (28% DV), Total Carb. 35g (13% DV), Fiber 7g (25% DV), Total Sugars 27g (Incl. 3g Added Sugars, 6% DV), Protein 30g
Contains: Eggs, Fish (anchovy), Tree Nuts (almond)

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

Prep the chicken

In a small bowl, mix together the mayo and half the sambal oelek. Taste and add more sambal oelek if desired.
Place 1 or 2 chicken pieces at a time on a large piece of plastic wrap or waxed paper and sprinkle the meat with a few drops of water. Cover with another piece of plastic wrap or waxed paper and pound with a rolling pin or heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap or waxed paper, transfer the chicken to a plate, pat dry with a paper towel, and season generously with salt and pepper.
Coat the chicken evenly on both sides with the sambal mayo.

Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate.

While the chicken is cooking, start preparing the mango and the salad.

Prep the mango; make the kale salad

Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise. Set aside for serving.
Strip the basil leaves from the stems; coarsely tear the leaves.

In a large bowl, stir together the almond butter, half the nuoc cham, and 1 tablespoon [2 TBL] oil. Season to taste with salt, pepper, and more nuoc cham if desired. Add the kale, carrots, and basil and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the kale salad to individual plates, top with the mango and chicken, and serve.

Kids Can!

Time the chicken.
Strip and tear the basil leaves.
Make the dressing.
Assemble the salad.
Top the salad with the mango.

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