Lemongrass chicken salad with pickled carrots and sesame-miso dressing

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

Lemongrass chicken salad with pickled carrots and sesame-miso dressing

Carb-Conscious, Diabetes-Friendly, Family-Friendly, Dairy-Free, Gluten-Free

2 Servings, 650 Calories/Serving

20 Minutes

These banh mi–inspired gluten-free bowls contain all the rich flavors of the Vietnamese sandwiches without the bread to weigh you down.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 1 organic lime
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
  • 1 organic cucumber
  • 2 ounces organic shredded carrots
  • Sunbasket quick-pickle brine (apple cider vinegar - maple syrup)
  • 1 organic romaine heart or other lettuce
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket sesame-miso dressing base (lemon juice - miso - toasted sesame oil)

Nutrition per serving

Calories: 650, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 130mg (43% DV), Sodium: 300mg (13% DV), Carbohydrates: 30g (10% DV), Total Sugars: 14g, Added Sugars: 6g (12% DV).
Contains: Soybeans

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Marinate the chicken

Prep and cook instructions are identical for both chicken options.
  • Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the pickles and the salad dressing).
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season lightly with salt and pepper.
In a medium bowl, stir together the lemongrass paste and lime zest. Add the chicken and marinate for at least 5 minutes, stirring occasionally.
While the chicken marinates, prepare the pickled cucumber and carrots.


Pickle the cucumber and carrots

  • Cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 1 cup [2 cups].
In a medium bowl, combine the cucumber, carrots, quick-pickle brine, and half the lime juice. Season with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Cook the chicken

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Season to taste with salt and pepper.
While the chicken cooks, start the salad.


Make the salad

  • Trim the root end from the romaine; coarsely chop the leaves.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.
In a large bowl, stir together the sesame-miso dressing base, remaining lime juice, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. Add the romaine, scallions, and cilantro and toss to combine. Season to taste with salt and pepper.


Transfer the salad to individual bowls. Top with the chicken and pickled cucumber and carrots and serve.
Kids Can!
  • Juice the lime.
  • Stir the lemongrass paste and lime zest.
  • Pickle the cucumber and carrots.
  • Stir the dressing.
  • Assemble the salad.

“Combo of flavors works so well. Fresh and savory. Wonderful.” —Connie L.