Chicken lettuce salad recipe Ingredients
Thai Chicken Salad Lettuce Wraps
Ingredients
• 1 tsp toasted sesame oil
• 1/4 cup light vegetable oil, such as canola oil
• 1/4 cup seasoned rice wine vinegar
• 2 tbsp fresh squeezed lime juice
• 1 tbsp soy sauce
• 1 tbsp dark brown sugar
• 2 tbsp smooth peanut butter
• 1 inch fresh ginger, peeled and chopped rough
• 1 large garlic clove, peeled and chopped rough
• 1 tsp Asian chili paste or 1 tsp dried red chile flakes (or more,
depending on your taste for spiciness)
• 2 tbsp mayonnaise
• 1/3 cup chopped fresh cilantro leaves, divided into thirds
•
• 3 cups cooked chicken, cut into 1-inch cubes
• 1/2 cup green onion, chopped (green and white parts)
• 1/2 cup shredded carrots
• 1 small red bell pepper, seeds and ribs removed and chopped into
small dice
• 1 1/2 cups bean sprouts
• 1 1/2 cups chopped peanuts
• 1 large head iceberg lettuce
•
Put first 11 ingredients in a blender or food processor. Blend or
pulse until smooth. Add 1/3 of the chopped cilantro and pulse only
slightly to evenly distribute the cilantro in the dressing. Transfer
the dressing to a small mixing bowl and set aside. The dressing can
be made up to 2 days in advance. (Cover and refrigerate the dressing
if making ahead). Put the chopped chicken in a large mixing bowl.
Add the onion, carrots, bean sprouts, red pepper, 3/4 cup peanuts
and another third of the cilantro. Add the dressing and toss gently
to coat evenly. Rinse the lettuce. Remove and discard any brown or
tough outer leaves. Remove 12-14 whole leaves (large leaves can be
torn in half). Rinse each leaf again and pat gently with a paper towel
to dry each leaf. To serve, mound 2-3 heaping tablespoons of the chicken
salad mixture onto a lettuce cup. Fold the cup over "taco"
style and eat! Enjoy!
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More Lettuce recipes
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Lettuse,Letuse or Letuse (so many chances to misspell)