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Mango chicken lettuce cups with rice noodles

Mango chicken lettuce cups with rice noodles

Paleo-Friendly, Gluten-Free, Dairy-Free

4 Servings, 540 Calories/Serving

30 – 40 Minutes

Sweet, sour, salty, and spicy flavors come together in this gluten-free Vietnamese-inspired meal that will satisfy the entire family.

Ingredients

  • Four ¼-pound chicken cutlets
  • 1 lime
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sambal oelek (optional)
  • ½ pound flat rice noodles*
  • 1 head baby iceberg lettuce
  • 3 scallions
  • Fresh cilantro
  • 1 mango
  • 3 tablespoons roasted cashews
  • ¼ cup fried shallots (contain soy)*
  • *Not paleo; omit for a paleo-strict version.

Chef's Tip

Using sambal oelek is one of our favorite ways to add heat and flavor to a dish. Sambal is an Indonesian term that refers to a sauce made with chile peppers, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in 1 tablespoon for mild heat and 2 tablespoons for medium.

Nutrition per serving

Instructions

1

Poach the chicken

Bring a medium sauce pot of lightly salted water to a boil. Carefully lower the chicken into the boiling water and cook until opaque and cooked through, 3 to 5 minutes. Using a slotted spoon or tongs, transfer to a plate to cool, then using a fork, shred the chicken. Set aside the water for the rice noodles.
While the water heats and the chicken cooks, prepare the sesame dressing.

2

Make the sesame dressing

  • Juice the lime.
In a small bowl, stir together the fish sauce, sesame oil, 1 tablespoon lime juice, 3 tablespoons water, and as much sambal oelek as you like.

3

Soak the noodles

Bring the chicken poaching water to a boil, remove from the heat, and add the rice noodles. Let the noodles soak until just tender, 6 to 7 minutes. Drain the noodles and rinse under cold water, then toss with 1 to 2 teaspoons oil to prevent sticking.
While the noodles soak, prepare the garnishes.

4

Prep the garnishes

  • Trim the root end from the iceberg lettuce.
  • Separate the lettuce leaves.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.
  • Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Thinly slice the halves crosswise.
  • Coarsely chop the cashews.

5

Serve

Set out the chicken, rice noodles, lettuce leaves, scallions, cilantro, mango, cashews, fried shallots, and sesame dressing and invite everyone to assemble their own lettuce cups.

Kids can!
  • Using a fork, shred the cooled chicken.
  • Juice the lime.
  • Stir the dressing.
  • Separate the iceberg lettuce leaves.
  • Set out the ingredients.

Protein: 33g (66% DV), Fiber: 5g (20% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 3g, Saturated Fat: 2.5g (13% DV), Cholesterol: 85mg (28% DV), Sodium: 960mg (40% DV), Carbohydrates: 70g (23% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: Fish, tree nuts, soy.

Paleo-strict nutrition per serving: Calories: 300, Nutrition per serving: Protein: 29g (58% DV), Fiber: 4g (16% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 3g, Saturated Fat: 2g (10% DV), Cholesterol: 85mg (28% DV), Sodium: 900mg (38% DV), Carbohydrates: 22g (7% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.