
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 Sunbasketized 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.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket 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
- Sunbasket chipotle mayo (paleo mayo - chipotle chile powder - sweet smoked paprika)
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
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.
2
Cook the chicken
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.
4
Toast the buns; assemble the sandwiches
Serve
Kids Can!
- Scoop out the avocado.
- Strip the tarragon leaves.
- Measure the oil for the mango salad.
- Assemble the salad.