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Mango chicken salad with Asian ginger dressing

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

One-Pan Meal

Mango chicken salad with Asian ginger dressing

Dairy-Free, Soy-Free, Gluten-Free, Paleo

2 Servings, 430 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.

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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)
  • Asian ginger dressing base (fish sauce - coconut vinegar - coconut sugar - fresh ginger)
  • 1 tablespoon sambal oelek (optional)
  • 1 organic romaine heart
  • 1 organic mango
  • 6 ounces organic cherry or grape tomatoes
  • 4 or 5 sprigs organic fresh basil

Ingredient IQ

Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat and two-thirds for medium.

Nutrition per serving

Calories: 430, Protein: 46g (92% DV), Fiber: 10g (40% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 125mg (42% DV), Sodium: 850mg (35% DV), Carbohydrates: 39g (13% DV), Total Sugars: 29g, Added Sugars: (coconut sugar): 2g (4% DV).
Contains: Fish, Tree Nuts

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

Cook the chicken

In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken into ½-inch pieces.
While the chicken cooks, prepare the rest of the meal.

2

Make the Asian ginger dressing

In a small bowl, stir together the Asian ginger dressing base and as much sambal oelek as you like. Season to taste with salt and pepper.

3

Prep the remaining salad ingredients

  • Trim the root end from the romaine heart; 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 basil leaves from the stems.

4

Toss the chicken salad

In a large bowl, combine the romaine, mango, tomatoes, basil, and chicken. Add half the Asian ginger dressing and 2 teaspoons [4 tsp] oil and toss to coat. Season to taste with salt, pepper, and more ginger dressing.

5

Serve

Transfer the mango chicken salad to individual bowls. Serve any remaining ginger dressing on the side.

Kids Can!

  • Time the chicken.
  • Strip the basil leaves.
  • Toss the chicken salad.
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