Cheesy chicken sloppy joes with crisp lettuce salad

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

Cheesy chicken sloppy joes with crisp lettuce salad

Family-Friendly

2 Servings, 650 Calories/Serving

15 Minutes

Our take on an all-American classic features ground chicken mixed with our custom-spiced sloppy joe sauce, melted cheddar, and optional jalapeño.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 whole wheat buns
  • 1 organic yellow onion
  • 1 organic jalapeño or other fresh chile (optional)
  • 10 ounces ground chicken
  • Sun Basket sloppy joe sauce base (tomatoes - tomato paste - vegan Worcestershire - granulated garlic - chili powder - cumin - coriander)
  • ½ cup grated cheddar
  • 1 head organic Artisan or other lettuce
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
Ingredient IQ
Think of porcini powder as magic umami dust. Made by finely grinding dried porcini mushrooms, the powder is especially tasty in salad dressings, such as the lemon vinaigrette here, because it adds depth of flavor.

Nutrition per serving

Calories: 650, Protein: 38g (76% DV), Fiber: 10g (40% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 8g (40% DV), Cholesterol: 115mg (38% DV), Sodium: 630mg (26% DV), Carbohydrates: 49g (16% DV), Total Sugars: 11g, Added Sugars: 3g (6% DV).
Contains: Milk, Wheat, Soybeans

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.

Instructions

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

Wash produce before use

1

Toast the buns

In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate. Do not clean the pan.

2

Make the sloppy joe filling

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.
  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In the same pan used for the buns, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and as much jalapeño as you like, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the chicken, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes.
Stir in the sloppy joe sauce base and ¼ cup [½ cup] water and cook until the sauce is thickened slightly, 1 to 2 minutes. Stir in the cheddar and cook until melted and the chicken is cooked through, about 1 minute. Remove from the heat and season to taste with salt and pepper. While the sloppy joe filling is cooking, prepare the salad.

3

Make the salad

  • Trim the root end from the lettuce; coarsely chop the leaves.
In a large bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the lettuce and toss to coat; season to taste with salt and pepper.

Serve

Place the bun bottoms, cut sides up, on individual plates and top with the sloppy joe filling. Close with the bun tops. Serve the salad on the side.
Kids Can!
  • Measure the onion.
  • Measure the water for the sloppy joe filling.
  • Make the vinaigrette.
  • Assemble the salad.