SPICY CHICKEN SALAD IN LETTUCE CUPS
A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant Spicy Chicken Salad in Lettuce Cups, sweetness, tang, and spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Number Of Ingredients 11
Steps:
- Toast rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.
- Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
- Transfer to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
- For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.
SPICY MINCE & LETTUCE CUPS
A Thai inspired-dish which is quick, simple, cheap and low fat - yet still feels special and is full of flavour. A great pre-dinner nibble
Provided by Barney Desmazery
Categories Buffet, Canapes, Starter
Time 25m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
- Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.
Nutrition Facts : Calories 253 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 1.73 milligram of sodium
CHICKEN SATAY LETTUCE CUPS
This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
- For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
- For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
- Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
- Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.
ASIAN CHICKEN SALAD LETTUCE CUPS
"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.
Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
SPICY WARM CHICKEN SALAD
This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that's great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.
Nutrition Facts : Calories 417 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1054mg sodium, Carbohydrate 65g carbohydrate (23g sugars, Fiber 8g fiber), Protein 16g protein.
SWEET AND SOUR CHICKEN LETTUCE CUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium sweet onion, medium sweet onion, garlic, bay leaves, water, oil, low sodium soy sauce, honey, lime juice, romaine lettuce, scallion
Provided by Joey Firoben
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breasts, salt, peppercorns, halved onion, whole garlic cloves, bay leaves, and water in a large pot.
- Cover the pot and bring to a simmer over medium heat.
- Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
- Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
- In a large nonstick pan, heat the oil over medium-high heat until shimmering.
- Add the diced onion and a pinch of salt and sauté until softened, about 2 minutes.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the soy sauce, honey, and lime juice and stir until the mixture has thickened slightly, about 2 minutes.
- Add the shredded chicken and mix until everything is well incorporated.
- Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
- Top with sliced scallions.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 30 grams, Fat 6 grams, Fiber 1 gram, Protein 25 grams, Sugar 24 grams
SPICY CHICKEN LETTUCE WRAP
Make and share this Spicy Chicken Lettuce Wrap recipe from Food.com.
Provided by Ennoia
Categories One Dish Meal
Time 40m
Yield 12 Wraps, 4 serving(s)
Number Of Ingredients 17
Steps:
- Add vegetable & sesame oil to a saute pan, pre-heated at a medium setting.
- Add garlic and ginger and fry until lightly golden.
- Add minced chicken, fry until exterior is cooked and break down with a wooden spoon until all pieces are small.
- Add rice vinegar, lime juice,soy sauce, honey and cabbage.
- Add anise and cinnamon (you can alternately use Chinese 5 spice).
- Cook until cabbage begins to soften.
- Add green beans and sugar snap peas (diced into thirds) and hot chili pepper.
- Cook until vegetables are done (they are bright green, still a bit crunchy) and liquid in the pan has reduced. Allow chicken to brown as desired.
- Serve over individual leaves of boston lettuce. Garnish with green onions, cilantro and chinese chili sauce as desired.
- Eat wraps with your hands.
Nutrition Facts : Calories 239.5, Fat 10.5, SaturatedFat 1.9, Cholesterol 79.5, Sodium 344.5, Carbohydrate 10.4, Fiber 1.5, Sugar 5.8, Protein 26.1
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