Chicken and new potato lettuce cups with tarragon-mustard dressing
Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean
25 – 35 Minutes
Tarragon brings elegance and a lovely anise-like flavor to this portable and gluten-free mash-up of chicken and potato salads.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- ¼ pound green beans
- ¼ pound new potatoes
- 3 scallions
- 1 lemon
- 1 or 2 sprigs fresh tarragon
- 1 head butter lettuce
- 1 tablespoon whole grain mustard
- 1 ounce pea shoots
Make It Leaner
For an even brighter and lighter salad, in Step 5, add an extra teaspoon of lemon juice and use only 1 teaspoon oil in the dressing to shave off 40 calories and 4.5 grams of fat from each serving.
Many people think new potatoes are a variety of potato, but they actually are just young. Freshly harvested, these spuds have thin skins and haven’t developed all their starches, which accounts for their denser texture and subtly sweeter flavor.
Protein: 44g (88% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 470mg (20% DV), Carbohydrates: 21g (7% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.