
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mango chicken salad with ginger dressing
Soy-Free, Gluten-Free, Dairy-Free, Paleo, Carb-Conscious, Diabetes-Friendly
2 Servings, 410 Calories/Serving
20–35 Minutes
Robust yet light, this paleo and gluten-free chicken salad is packed with our favorite sweet and spicy Southeast Asian flavors.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket ginger dressing base (fish sauce - coconut vinegar - coconut sugar - ginger)
- 1 tablespoon sambal oelek (optional)
- 1 head organic Artisan or other lettuce
- 1 organic mango
- 6 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh Thai or Italian basil
Nutrition per serving
Calories: 410, Protein: 44g (88% DV), Fiber: 5g (20% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 1.5g (8% DV), Cholesterol: 125mg (42% DV), Sodium: 680mg (28% DV), Carbohydrates: 38g (13% DV), Total Sugars: 28g, Added Sugars: 2g (4% DV).
Contains:
Fish (anchovy), Tree Nuts (coconut)
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
Cook the chicken
While the chicken cooks and cools, prepare the rest of the meal.
2
Make the ginger dressing
3
Prep the remaining salad ingredients
- Trim the root end from the lettuce; coarsely chop the leaves.
- Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Cut the halves in half lengthwise, then thinly slice crosswise.
- Cut the tomatoes in half.
- Strip the Thai basil leaves from the stems.
4
Toss the chicken salad
Serve
Kids Can!
- Time the chicken.
- Strip the basil leaves.
- Assemble the chicken salad.