Fried chicken sandwiches with chipotle mayo and mango salad

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

Fried chicken sandwiches with chipotle mayo and mango salad

Soy-Free, Dairy-Free

2 Servings, 840 Calories/Serving

20–35 Minutes

We’ve Sun Basketized the greasy deep-fried chicken of your youth into a light, easy version dredged in a cornmeal–whole wheat flour blend—it’s more delicious than ever.

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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 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket cornmeal dry blend (cornmeal - whole wheat flour)
  • 1 teaspoon cayenne (optional)
  • 1 organic mango
  • 1 organic avocado
  • 2 organic Roma or other tomatoes
  • 2 or 3 sprigs organic fresh tarragon
  • 2 whole wheat buns
  • Sun Basket chipotle mayo (paleo mayo - chipotle chile powder - sweet smoked paprika)
Chef's Tip
It’s always a good idea to bring your proteins to room temperature before cooking, especially when preparing them in a delicate coating. Removing the chicken from the refrigerator about 30 minutes ahead of time will result in faster and more even cooking.

Nutrition per serving

Calories: 840, Protein: 50g (100% DV), Fiber: 16g (64% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 130mg (43% DV), Sodium: 390mg (16% DV), Carbohydrates: 82g (27% DV), Total Sugars: 29g, Added Sugars: 3g (6% DV).
Contains: Eggs, Wheat

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

Prep the chicken

  • Place the chicken on a large piece of plastic wrap and sprinkle the meat with a few drops of water. Cover with another piece of plastic wrap and pound with a rolling pin or a heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap, pat the chicken dry with a paper towel, and season generously with salt and pepper.
  • On a plate or shallow bowl, season the cornmeal dry blend with salt and pepper and as much cayenne as you like and spread in an even layer.
Working with 1 chicken breast at a time, gently press the chicken into the cornmeal dry blend, coating both sides.

2

Cook the chicken

In a large frying pan over medium heat, warm 3 to 4 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until golden brown, 2 to 3 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the chicken cooks, prepare the mango salad.

3

Make the mango 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.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Cut away the cores from the tomatoes; cut the tomatoes crosswise into ¼-inch-thick slices.
  • Strip the tarragon leaves from the stems; coarsely chop the leaves.
In a large bowl, combine the mango, avocado, tomatoes, and tarragon. Drizzle with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat.

4

Toast the buns; assemble the sandwiches

In the same pan used for the chicken, 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. Place the buns, cut sides up, on a work surface and spread each bun half with ½ teaspoon chipotle mayo. Top each bun bottom with the chicken and close with the bun tops.

Serve

Transfer the chicken sandwiches and mango salad to individual plates. Serve the remaining chipotle mayo on the side.
Kids Can!
  • Scoop out the avocado.
  • Strip the tarragon leaves.
  • Measure the oil for the mango salad.
  • Assemble the salad.