Chinese chicken salad with rice noodles and “creamy” sesame dressing

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

Chinese chicken salad with rice noodles and “creamy” sesame dressing

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 660 Calories/Serving

15 Minutes

This is everything you want from a Chinese chicken salad—crisp vegetables, gingery chicken, flavorful dressing, and crunchy cashews. Better yet, it’s all tossed together with slurpable rice noodles.

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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.
  • 5 ounces flat rice noodles
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
  • 1 organic red or other bell pepper
  • 3 organic scallions
  • 3 tablespoons dry-roasted cashews
  • 3 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • Sunbasket “creamy” sesame dressing (almond butter - coconut aminos - toasted sesame oil - apple cider vinegar)
Chef's Tip
For elegant, slender scallion garnishes, cut the scallions in half crosswise, then cut them lengthwise into ⅛-inch-thick strips. Soak the strips in ice water. Drain and pat dry before serving.

Nutrition per serving

Calories 660, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 400mg (17% DV), Total Carb. 76g (28% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Tree Nuts (almond, cashew)

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

Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and toss with 2 to 3 teaspoons oil, if desired, to prevent sticking.
While the water heats and the noodles cook, prepare the rest of the meal.

2

Prep the remaining ingredients; cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips. In a large bowl, stir together the chicken and stir-fry blend.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
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, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Transfer to a large bowl.

3

Assemble the chicken salad

To the bowl with the chicken, add the bell pepper, cabbage, carrots, and 2 tablespoons [¼ cup] “creamy” sesame dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the rice noodles to individual bowls and top with the chicken salad. Garnish with the scallions and half the cashews, adding more if desired. Serve the remaining dressing on the side.
Kids Can!
  • Time the rice noodles.
  • Crush the cashews.
  • Measure the “creamy” sesame dressing.
  • Assemble the salad.
  • Garnish with the scallions and cashews.