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ThaiChickenSaladLettuceWraps

Thai Chicken Salad Lettuce Wraps
Makes 8.
By Sobey's

Directions

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

 

Ingredients:
  • 1lb (500 g) boneless, skinless chicken breast
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) shredded carrot
  • 1 ripe mango, thinly sliced
  • 1 red pepper, chopped
  • 2 green onions, thinly sliced on an angle
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 16 large Boston lettuce leaves
Peanut Dressing
  • 1/4 cup (60 mL) lime juice
  • 2 tbsp (30 mL) vegetable oil
  • 2 tbsp (30 mL) smooth peanut butter
  • 2 (10 mL) tsp minced garlic
  • 2 (10 mL) tsp soy sauce
  • 1tsp (5 mL) Thai curry paste