Easy Thai Chicken Salad Wraps
4-6 servings
4 chicken breasts, cooked and diced
2 shallots, chopped finely
2 tsp. garlic powder
1 tsp. cayenne pepper (or more if you like really spicy)
½ c. low-fat plain yogurt
¼ tsp. fish sauce
2 T. plum paste or sauce (Asian food aisle)
1 T. soy sauce (low sodium)
juice of 1 lime
1 tsp. honey
2 T. cilantro, chopped
1/2 c. unsalted peanuts
1 ¼ c. mung bean sprouts
1 head of bibb lettuce for lettuce cups, washed thoroughly
1. In a large bowl, mix yogurt, garlic powder, fish sauce, plum paste, soy sauce, honey and lime juice in a medium bowl.
2.Add shallots, cilantro and chicken and stir well, coating the chicken well.
3.Arrange Bibb lettuce around the oustide of plate.
4.Use an ice cream scoop to place a scoop of chicken salad in center of lettuce cups.
5.Arrange bean sprouts on plate, top chicken salad with chopped peanuts and a sprig of cilantro for garnish (if desired) and serve.
*Pictured for garnish is an edible candied hibiscus. On the side is a fruit salad: fuji apples, champagne mangos, grape tomatoes, strawberries, juice of 1 lime, 1 T honey and 1 tsp chopped cilantro. For more recipes, please visit www.kickbackkook.com or visit www.facebook.com/kickbackkook *Pages:
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