Pulled chicken lettuce cups with barberries

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

Pulled chicken lettuce cups with barberries

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

2 Servings, 510 Calories/Serving

15 Minutes

With pre-cooked pulled chicken, these lettuce cups come together fast—keeping your kitchen cool while the outside temperatures rise.

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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 tablespoons barberries
  • 10 ounces pulled cooked white-meat chicken
  • 1 organic celery rib
  • 1 organic red onion
  • Sun Basket avocado mayo (avocado - coconut milk - Dijon mustard - lemon juice - kosher salt - black pepper)
  • 1 head organic butter or other lettuce
  • 1 organic Roma or other tomato
  • 3 tablespoons walnuts

Nutrition per serving

Calories: 510, Protein: 50g (100% DV), Fiber: 7g (28% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 115mg (38% DV), Sodium: 680mg (28% DV), Carbohydrates: 22g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut, walnut)

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

Rehydrate the barberries; heat the chicken

  • In a small bowl, cover the barberries with hot tap water and soak until plumped, 4 to 5 minutes, then drain. Set aside for the salad.
In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate to cool slightly.
While the chicken cooks and cools, start preparing the celery and onion.

2

Make the chicken salad

  • Chop the celery into ¼-inch pieces.
  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
In a large bowl, stir together the chicken, barberries, celery, onion, and avocado mayo. Season to taste with salt and pepper. Let stand while you prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Trim the root end from the lettuce; separate the leaves.
  • Cut away the core from the tomato; cut the tomato crosswise into ¼-inch slices.
  • Coarsely chop the walnuts for garnish.

Serve

Transfer the lettuce leaves to individual plates. Top with the tomato, chicken salad, and walnuts and serve.
Kids Can!
  • Time the barberries as they soak.
  • Measure the onion.
  • Stir the chicken salad.
  • Separate the lettuce leaves.
  • Assemble the lettuce cups.