Asian-Style Chicken Salad
Fresh vegetables and chicken are wrapped in lettuce leaves to make this light main dish. These also could be a snack or an appetizer for a dinner party.
Ingredients
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2 tablespoons hoisin sauce
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2 tablespoons seasoned rice vinegar
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1 tablespoon reduced-sodium soy sauce
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1/8 teaspoon crushed red pepper
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1 1/2 cups shredded or chopped cooked chicken breast (about 8 ounces)
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4 ounces fresh pea pods, cut into 1-inch-long pieces
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1/2 of a medium cucumber, quartered lengthwise, seeded, and cut into 1/2-inch-thick slices (1 cup)
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1/2 cup orange or red sweet pepper cut into bite-size strips
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2 green onions, thinly sliced
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8 butterhead (Bibb or Boston) lettuce leaves
Directions
1.
For dressing: In a small bowl, whisk together hoisin sauce, rice vinegar, soy sauce, and crushed red pepper.
2.
In a large bowl, combine chicken, pea pods, cucumber, sweet pepper, and green onions. Pour dressing over chicken mixture; toss to combine. Cover and chill for up to 4 hours.
3.
To serve, divide chicken mixture among lettuce leaves, placing mixture at one end of each leaf. Fold up bottom edge of lettuce over filling; roll up lettuce leaf.
Nutrition information
Calories 149, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 328 mg, Carbohydrate 11 g, Fiber 2 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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