Chicken and new potato lettuce cups with tarragon-mustard dressing

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

Chicken and new potato lettuce cups with tarragon-mustard dressing

Chicken and new potato lettuce cups with tarragon-mustard dressing

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

2 Servings, 580 Calories/Serving

25–40 Minutes

Tarragon brings elegance and a lovely anise-like flavor to this portable and gluten-free mash-up of chicken and potato salads.

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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 boneless skinless chicken breasts (about 6 ounces each)
  • 6 ounces organic green beans
  • ½ pound organic red or gold new potatoes
  • 3 organic scallions
  • 1 organic lemon
  • 2 or 3 sprigs organic fresh tarragon
  • 1 organic romaine heart or other lettuce
  • 2 tablespoons whole grain mustard
Ingredient IQ
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.

Nutrition per serving

Calories 580, Total Fat 28g (36% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 360mg (16% DV), Total Carb. 32g (12% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 45g

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

1

Cook the chicken

In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Wipe out the pan and bring fresh water to a low boil for the green beans.
While the chicken cooks and cools, prepare the vegetables.

2

Prep the vegetables

  • Trim the stem ends from the green beans if needed; cut the beans on the diagonal into 1-inch lengths.
  • Scrub the potatoes. Cut the potatoes crosswise into ¼-inch-thick slices.
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch lengths.

3

Cook the green beans

To the pot of boiling water, add the green beans and cook until crisp-tender, 2 to 3 minutes. Drain and set aside.
While the beans cook, start the potatoes and scallions.

4

Cook the potatoes and scallions

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the potatoes and scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender and lightly browned, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
While the potatoes and scallions cook, prepare the tarragon-mustard dressing.

5

Make the tarragon-mustard dressing; assemble the salad

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest both lemons; juice 1 lemon. Save the remaining zested lemon.]
  • Strip the tarragon leaves from the stems; finely chop the leaves.
  • Trim the root end from the romaine heart; separate the leaves.
In a large bowl, stir together the tarragon, mustard, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Add the shredded chicken, green beans, potatoes, and scallions and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the romaine leaves to individual plates, fill the leaves with the chicken salad, and serve.
Kids Can!
  • Shred the chicken.
  • Juice the lemon.
  • Strip the tarragon leaves.
  • Separate the romaine leaves.
  • Fill the romaine leaves with chicken salad.
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