Gingery Chicken Salad Lettuce Wraps Food

GINGER TZATZIKI CHICKEN WRAP

Steps:

• Combine soy sauce, ginger, olive oil, dill, and pepper in a bowl. Toss with chicken, cover and place in the fridge for at least 30 minutes to marinate.
• While chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
• Finely dice 1/4 cup cucumbers.
• Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Add a squeeze of fresh lemon and place in fridge until time to serve.
• Heat grill to medium heat.
• Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. The olive oil in the marinade eliminates the need to oil grill.
• Cook for 5 minutes each side, until chicken is cooked through.
• Arrange romaine leaves on a plate, top with sliced cucumbers, chicken, and tzatziki. Finally, garnish with sesame seeds.

GINGER CHICKEN SALAD SUPREME

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

SESAME & GINGER CHICKEN LETTUCE WRAPS

Steps:

• Sprinkle the chicken w/ salt and pepper; Add chicken to Zip N Steam bag, cook until no longer pink, approximately 8-10 minutes, shaking once to ensure even cooking.
• In a separate Zip N Steam bag cook carrots, red pepper, and 1/8 C dressing for 4 minutes.
• In a bowl, combine all of the ingredients cooked above and stir.
• Spoon the mixture onto lettuce leaves and top w/ nuts, remaining dressing, & squeeze lime on.

GINGER CHICKEN LETTUCE WRAPS: ON THE DINNER TABLE IN 15 MINUTES!

Steps:

• In a medium-sized mixing bowl, combine the first four (4) ingredients; gently toss.
• Divide chicken salad evenly when spooning into the center of each lettuce leaf; top each with 2 teaspoons spicy ginger sauce (recipe directions below).
• Roll up; secure with a wooden toothpick. Serve with oranges.
• GINGER SAUCE:.
• In a small bowl, combine together the shallots, ginger, chili paste, soy sauce, vinegar; set aside.
• In a small heavy saucepan, melt the brown sugar on high heat. Stir rapidly,until it is just melted -- DO NOT BURN. Add the soy sauce mixture; bring to boil until brown sugar is melted again .
• Remove from the heat and set aside until ready to serve with lettuce wraps.

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Steps:

• Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
• Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
• Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
• Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.