June 17, 2017
Dinner, Lunch, Main Dish,
Salads, Poultry, Chicken, Nuts/Seeds, Peanut, Vegetables, Lettuce , Asian, Thai, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Quick Meals, Baby Shower, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Weeknight Meals, Gluten-Free, Non-Dairy, Cooked Chicken or Beef, Spring more
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"Don't let the long list of ingredients discourage you. You will probably have most of it on hand."
In a bowl whisk well Sesame oil, rice vinegar, lime juice, soy sauce, brown sugar, peanut butter, ginger, garlic, chili paste, mayo and 1/3 of the chopped cilantro. Set aside.
Put the chopped chicken in a large mixing bowl. Add the onion, carrots, bean sprouts, red pepper, and another third of the cilantro. Add the dressing and toss gently to coat evenly.Sprinkle with the peanuts.
Rinse the lettuce. Remove and discard any brown or tough outer leaves. Remove 12-14 whole leaves (large leaves can be torn in half). Rinse each leaf again and pat gently with a paper towel to dry each leaf.
To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Fold the cup over "taco" style and eat.
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