Thai Chicken Salad Lettuce Wraps
Ingredients:
2-3T chopped cilantro & mint for garnish
Dressing:
1 t. toasted sesame oil
¼ cup canola oil
¼ cup rice wine vinegar
2 T. fresh lime juice
1 T. soy sauce
1 T. dark brown sugar
2 T. smooth peanut butter
1” ginger, chopped rough
1 garlic clove, chopped rough
1 t. sambal olek
2 T. mayonnaise
2-3T chopped cilantro
Salad:
3 cups cooked chicken, cubed
½ cup green onion, chopped
½ cup shredded carrots
1 red bell pepper, diced
½ cup chopped peanuts
1 large head iceberg lettuce
Method:
- Blend dressing ingredients on high speed. Add chopped cilantro and pulse slightly to evenly distribute cilantro in dressing. Transfer and set aside.
- 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 dressing and toss gently to coat evenly.
- To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Garnish w/ cilantro.