SPICY CHICKEN SALAD IN LETTUCE CUPS
A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant Spicy Chicken Salad in Lettuce Cups, sweetness, tang, and spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Number Of Ingredients 11
Steps:
- Toast 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 chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
- Transfer to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add 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.
CHICKEN LETTUCE CUPS
Provided by Guy Fieri
Time 27m
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
- Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
- Mix all ingredients thoroughly. Shake before serving.
SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS
The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
- Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
- Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.
SPICY WARM CHICKEN SALAD
This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that's great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.
Nutrition Facts : Calories 417 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1054mg sodium, Carbohydrate 65g carbohydrate (23g sugars, Fiber 8g fiber), Protein 16g protein.
ASIAN CHICKEN SALAD LETTUCE CUPS
"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.
Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
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