Minced Garlic Chicken Served In Lettuce Leaves Recipes

MINCED GARLIC CHICKEN SERVED IN LETTUCE LEAVES

Minced Garlic Chicken Served in Lettuce Leaves image

Recipe comes from Wolfgang Puck's Chinois Restaurant. My WP recipe book says it is a favorite among customers.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground white chicken breast
3 green onions, trimmed and minced
1 teaspoon kosher salt (I omit because the soy sauce has plenty of salt)
1/2 teaspoon fresh ground pepper
1/4 cup seasoned rice wine vinegar
1/4 cup dry white wine
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons peanut oil (I use much less or you can use a non-stick pan and cooking spray)
1 1/2 tablespoons garlic, finely chopped
1 tablespoon ginger, finely chopped
1/4 teaspoon red pepper flakes, crushed
2 tablespoons cilantro, chopped fresh
1 head iceberg lettuce (I prefer Butter lettuce)

Steps:

In a large bowl, combine the ground chicken and minced green onions. Add the kosher salt and pepper, and mix together well. Form into a large patty. Mix together the rice wine vinegar, wine, soy sauce, and hoisin sauce in a bowl or measuring cup and set aside.
Heat a wok over high heat, or an electric wok to 400 degrees. Add the oil and when smoking, carefully set the ground chicken patty in the wok. Brown on one side, then carefully break up and add the garlic, ginger, and red pepper flakes. Continue to stir until the chicken is thoroughly browned, about 5 minutes. Add the rice wine vinegar mixture and cook, stiring, until the liquid has just about evaporated, about 5 minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the cilantro or if desired, mint.
Cut away the base of the lettuce and remove the outer leaves. Use the smaller inner leaves for cups. Place 2 or 3 cups on each plate, or line a platter, top with salad and serve.

GUACAMOLE CHICKEN SALAD SANDWICHES

Guacamole Chicken Salad Sandwiches image

Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 rotisserie chicken, skin removed, cubed
2 medium ripe avocados, peeled and mashed
3/4 cup pomegranate seeds
6 green onions, chopped
8 cherry tomatoes, halved
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves, chopped
3 tablespoons mayonnaise
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
20 slices multigrain bread, toasted

Steps:

In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.

Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 370mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

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