Asian Chicken Salad Lettuce Cups |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âI serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious.â If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon Ingredients:
3/4 cup reduced-fat sesame ginger salad dressing |
1/2 cup creamy peanut butter |
1 tablespoon sesame oil |
2 to 3 teaspoons cider vinegar |
1 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
3 packages (6 ounces each) ready-to-use grilled chicken breast strips |
4 cups chopped cucumbers |
1 cup chopped sweet red pepper |
3/4 cup chopped green onions |
1/4 cup grated carrot |
8 bibb or boston lettuce leaves |
chopped fresh cilantro, optional |
Directions:
1. In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired. Yield: 8 servings.
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