Spicy Chicken Salad In Lettuce Cups Recipes

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TERIYAKI CHICKEN LETTUCE CUPS



Teriyaki Chicken Lettuce Cups image

The humble lettuce cup straddles the line between perfect hand-held party food and exciting weeknight dinner. These cups hold a warm Asian-inspired chicken salad packed with salty, sweet and spicy flavors--just right for a summer meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 12 lettuce cups

Number Of Ingredients 16

One 10-ounce package refrigerated cooked teriyaki chicken breasts
1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
1 cup lightly crushed rice cakes (from about 2 cakes)
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup roasted peanuts, lightly crushed
4 scallions, white and light green parts, thinly sliced
1 medium carrot, cut into matchsticks
1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 yellow bell pepper, cut into matchsticks
24 Bibb or Boston lettuce leaves (from about 2 heads)
Asian chili-garlic sauce, such as sriracha, for serving
2 tablespoons toasted sesame seeds

Steps:

  • Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
  • Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
  • Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.

SPICY CHICKEN SALAD IN LETTUCE CUPS



Spicy Chicken Salad in Lettuce Cups image

Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers' markets, has a licorice flavor, but you can use regular basil instead.

Yield serves 4 to 6

Number Of Ingredients 20

1 tablespoon jasmine rice or another long-grain rice
Coarse salt
1 pound ground chicken
Lime-Chile Dressing (recipe follows)
1/4 cup chopped fresh Thai basil, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
Freshly ground pepper
1 head Boston lettuce, leaves separated
1 carrot, peeled and cut into matchsticks
1/2 daikon radish, peeled and cut into matchsticks
3 tablespoons salted, roasted peanuts, chopped
5 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons rice-wine vinegar
1 tablespoon sugar
2 fresh red hot chiles, finely chopped
2 garlic cloves, minced
2 shallots, thinly sliced
2 tablespoons finely chopped fresh cilantro
(makes about 1/2 cup)

Steps:

  • Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.
  • Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
  • Transfer the chicken to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add the dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
  • For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.
  • Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.

ASIAN CHICKEN SALAD LETTUCE CUPS



Asian Chicken Salad Lettuce Cups image

Entertaining is easy with a fresh-tasting appetizer that can be ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 8

2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained, finely chopped
1/2 cup spicy peanut sauce (from 7-oz bottle)
1 tablespoon chopped fresh mint leaves
1/4 teaspoon crushed red pepper flakes
24 small (about 3 inch) Bibb lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size
1/2 cup chopped roasted salted peanuts

Steps:

  • In medium bowl, mix all ingredients except lettuce and peanuts.
  • Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 0 g, TransFat 0 g

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