Thai-spiced chicken tostadas with frisée and apple slaw

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

Thai-spiced chicken tostadas with frisée and apple slaw

Dairy-Free, Soy-Free, Gluten-Free

2 Servings, 780 Calories/Serving

20 Minutes

Thai flavors meet the chicken tostada in this irresistible multicultural mash-up that comes together fast and will help you win at weeknight dinner.

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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.
  • Sun Basket Thai simmer sauce blend (coconut milk - red curry paste - cashew butter - coconut sugar - fresh lime juice - fish sauce - lemongrass - EVOO - fresh garlic - kosher salt - fresh ginger - ground turmeric)
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 head organic frisée or other chicory lettuce
  • 1 organic Cripps Pink or other apple
  • 1 organic red onion
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • Sun Basket cashew-lime dressing blend (cashew butter - fresh lime juice - coconut aminos - sesame oil - fresh garlic - sambal oelek - fresh ginger)
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories: 780, Protein: 38g (76% DV), Fiber: 12g (48% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 8g, Saturated Fat: 7g (35% DV), Cholesterol: 135mg (45% DV), Sodium: 800mg (33% DV), Carbohydrates: 65g (22% DV), Total Sugars: 23g, Added Sugars: 3g (6% DV).
Contains: Fish (anchovy), Crustacean Shellfish (shrimp), Tree Nuts (cashew, 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

  • Let the Thai simmer sauce blend come to room temperature.
In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the chicken is 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 medium bowl to cool, then using a fork, shred the chicken into 1-inch pieces. Starting with ¼ cup [½ cup], add the Thai simmer sauce blend, plus more to taste if needed; toss to coat. Save any remaining simmer sauce blend for serving.
While the chicken cooks, start preparing the slaw.

2

Make the frisée and apple slaw

  • Trim the root end from the frisée; coarsely chop the leaves. [Coarsely chop 1 head frisée; save the remaining frisée for another use.]
  • Core and cut the apple into matchsticks.
  • Peel and thinly slice the onion.
  • Coarsely chop the cilantro; set aside half for garnish.
  • Cut the lime into wedges for garnish.
In a large bowl, toss together the frisée, apple, onion, cashew-lime dressing blend, 1 teaspoon [2 tsp] oil, and half the cilantro. Season to taste with salt and pepper.

3

Crisp the tortillas

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed.

Serve

Transfer the tortillas to individual plates. Spoon on the chicken, top with the frisée and apple slaw, and garnish with the remaining cilantro. Serve the lime wedges and any remaining simmer sauce blend on the side.
Kids Can!
  • Shred the chicken.
  • Divide the cilantro in half.
  • Assemble the slaw.
  • Line a plate with paper towels.
  • Help assemble the tostadas.