Thai Chicken Salad Lettuce Wraps
Prep Time
Serves
Cooking Mode
1 lb boneless, skinless chicken breast
¼ tsp salt
2 cups shredded carrot
1 ripe mango, thinly sliced
1 red pepper, chopped
2 green onions, thinly sliced on an angle
¼ cup chopped fresh cilantro
16 large Boston lettuce leaves
Peanut Dressing:
¼ cup lime juice
2 tbsp vegetable oil
2 tbsp smooth peanut butter
2 tsp minced ginger
2 tsp soy sauce
1 tsp Thai curry paste
1 lb boneless, skinless chicken breast
¼ tsp salt
2 cups shredded carrot
1 ripe mango, thinly sliced
1 red pepper, chopped
2 green onions, thinly sliced on an angle
¼ cup chopped fresh cilantro
16 large Boston lettuce leaves
Peanut Dressing:
¼ cup lime juice
2 tbsp vegetable oil
2 tbsp smooth peanut butter
2 tsp minced ginger
2 tsp soy sauce
1 tsp Thai curry paste
Directions
1Season chicken with salt. Cook on preheated grill at medium-high heat for 5 to 7 min. per side or until cooked through and internal temperature reaches 165°F (74°C). Cool completely. Shred chicken.
2Place chicken, carrots, mango, red pepper, green onions and cilantro in large bowl. Set aside.
3In separate bowl, whisk lime juice, oil, peanut butter, ginger, soy sauce and curry paste and until blended. Pour onto chicken mixture and toss to coat. Divide chicken salad mixture among lettuce leaves to serve.
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Personal Note
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