Monday, September 6, 2010

Asian Chicken Salad Lettuce Cups

Happy Labor Day! My sister-in-law Jamie introduced this yummy dish to me for lunch one day when all the kids were over and playing. It's very cool and refreshing- great for a hot day! It's also very quick and easy if you use the rotisserie chicken and preshredded carrots, but that does add to the cost of the meal. You could also add in other vegetables like peppers or celery, and you could add in almonds if you wanted. I think even orange segments might be good, too. Jamie originally got the recipe from the August 2010 edition of Womans Day Magazine. I hope you like it!

Asian Chicken Salad Lettuce Cups
1 deli rotisserie chicken (or about 1 to 1-1/2 pounds chicken meat, chopped or shredded)
1 cup shredded carrots
1 can (8 oz) sliced water chestunuts, halved
6 scallions, diagonally sliced
1/4 cup plain Greek yogurt
1/4 cup Asian sesame salad dressing
1 head Boston lettuce, separated into leaves (we used Romain lettuce- any lettuce should be fine)
Garnish: hot pepper flakes (optional- we didn't use)
Remove and discard chicken skin and pull meat off bones. Tear or cut meat into bit-size pieces. Place in a large bowl with carrots, water chestnuts and scallions. In a small bowl, whisk yogurt with salad dressing; toss with chicken mixture. Spoon into lettuce leaves. Sprinkle with hot pepper flakes, if using.

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