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Thai Chicken Salad Lettuce Wraps

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 8

Ingredients

  • 1 lb boneless, skinless chicken breast 500 g
  • ¼ tsp salt 1 mL
  • 2 cups shredded carrot 500 mL
  • 1 ripe mango, thinly sliced
  • 1 red pepper, chopped
  • 2 green onions, thinly sliced on an angle
  • ¼ cup chopped fresh cilantro 60 mL
  • 16 large Boston lettuce leaves
  • Peanut Dressing:
  • ¼ cup lime juice 60 mL
  • 2 tbsp vegetable oil 30 mL
  • 2 tbsp smooth peanut butter 30 mL
  • 2 tsp minced ginger 10 mL
  • 2 tsp soy sauce 10 mL
  • 1 tsp Thai curry paste 5 mL

Directions

  • Step 1

    Season 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.

  • Step 2

    Place chicken, carrots, mango, red pepper, green onions and cilantro in large bowl. Set aside.

  • Step 3

    In 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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Nutrition Facts

  • Nutrition Description Per serving: 2 lettuce cups
  • Calories 170
  • Fat 7 g
  • Saturated Fat 1 g
  • Carbs 11 g
  • Sugar 7 g
  • Protein 16 g
  • Cholesterol 35 mg
  • Fibre 2 g
  • Sodium 270 mg

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