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California Pulled Chicken Sammie

California Pulled Chicken Sammie

with Kale and Cucumber Salad

20-MIN MEAL
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Tonight's 20 min meal will have you riding a wave to the west coast! Smashed avocado, lemon aioli, tomatoes, and pulled chicken are all layered between toasted artisan buns. A crisp summer salad brimming with cucumber and toasted seeds will have you checking off every part of the food pyramid.

Allergens:Wheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeTree NutsTree Nut/Noix

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Chicken

2 unit

Artisan Bun

(ContainsWheat/Blé)

80 g

Roma Tomato

1 unit

Avocado

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

66 g

Cucumber

7 g

Dill

113 g

Kale Slaw Mix

28 g

Sunflower Seeds

(ContainsTree Nuts, Tree Nut/Noix)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3682 kJ
Calories880 kcal
Fat53 g
Saturated Fat8 g
Carbohydrate61 g
Sugar7 g
Dietary Fiber13 g
Protein45 g
Cholesterol95 mg
Sodium1260 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Bowl
Whisk
Medium Bowl
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to low. Wash and dry all produce. Zest, then juice the lemon. Cut the cucumbers into 1/4-inch half-moons. Slice the tomato into 1/4-inch slices. Finely chop the dill. Peel, pit, then cut avocados and cut into 1/2-inch pieces.

2

Stir together the mayo, lemon zest and 1/2 tbsp lemon juice (dbl for 4ppl) in a small bowl. Season with salt and pepper. Set aside.

3

Whisk together 2 tbsp oil, 1/2 tbsp lemon juice and 1/4 tsp sugar (dbl all for 4ppl) in a large bowl. Add the kale slaw, cucumber and sunflower seeds. Toss to coat. Season with salt and pepper and set aside.

4

Add the avocado, dill, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper (dbl all for 4ppl) to a medium bowl. Using a fork, mash avocado until all ingredients are combined. Set aside.

5

Heat a large non-stick pan over medium heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl) then chicken. Cook, stirring occasionally, until golden-brown and re-heated, 3-4 min.** Season with salt and pepper.

6

Split buns in half and arrange on baking sheet, cut-side up. Toast in the middle of the oven until lightly golden, 2-3 min. Spread the lemon aioli over the bottom buns. Top with the smashed avocado, chicken, tomato and top bun. Serve with the kale cucumber slaw on the side.