Wednesday, June 1, 2011

Asian Chicken Salad Lettuce Cups

We tried this new recipe tonight and I thought it was good as did the rest of the 'big people' but my two youngest didn't like it as much.  Oh well!  I thought it was a GREAT dinner for a hot summer night like we had tonight.  I served it with a loaf of Italian bread and it was perfect - light and tastey.

Asian Chicken Salad Lettuce Wraps

1 deli rotisserie chicken
1 cup shredded carrots
1 can (8 oz) sliced water chestnuts, halved
6 scallions, diagonally sliced
1/3 cup plain Greek yogurt
1/3 cup Asian sesame salad dressing
1 head Boston lettuce, separated into leaves
garnish:  hot pepper flakes (optional)

1.  Remove and discard chicken skin and pull meat off bones.  Tear or cut meat into bite-size pieces.  Place in a large bowl with carrots, water chestnuts and scallions.

2.  In a small bowl, whisk yogurt with salad dressing; toss with chicken mixture.

3.  Spoon into lettuce leaves.  Sprinkle with hot pepper flakes if using.

Serves 4 - per serving:  236 calories, 28 g. protein, 16 g. car, 4 g. fiber, 8 g. fat (2 g. sat fat), 67 mg. chol, 578 mg. sodium

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