Ingredients
- 3 tablespoons sesame oil (toasted)
- 1/4 cup rice vinegar
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon soy sauce
- 1 tablespoon dark brown sugar
- 2 tablespoon peanut butter
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, chopped
- 1 teaspoon Asian chili paste
- 2 tablespoons mayonnaise
- 1/3 cup chopped fresh cilantro (leaves, divided into thirds)
- 375 grams cooked chicken (3 cups cut into 1" cubes)
- 1/2 cup green onions, chopped
- 1/2 cup shredded carrots
- 1/2 cup red bell pepper (chopped into small dice)
- 1 1/2 cups bean sprouts
- 1/2 cups peanuts, chopped
- 1 lettuce head (large Iceberg Lettuce)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Fold the cup over "taco" style and eat.
We hope you enjoy this recipe!
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