Mango chicken salad with ginger dressing

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

Mango chicken salad with ginger dressing

Soy-Free, Dairy-Free, Diabetes-Friendly, Paleo, Carb-Conscious, Gluten-Free

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.

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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.
  • 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
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, two-thirds for medium, and all of it if you like things super spicy.

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

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 and cools, prepare the rest of the meal.

2

Make the ginger dressing

In a small bowl, stir together the ginger dressing base, 2 teaspoons [4 tsp] oil, 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 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

In a large bowl, toss together the lettuce, mango, tomatoes, basil, chicken, and half the ginger dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the mango chicken salad to individual bowls and serve the remaining dressing on the side.
Kids Can!
  • Time the chicken.
  • Strip the basil leaves.
  • Assemble the chicken salad.