Thai Chicken & Pear Lettuce Wraps
Makes 8 Servings
1 can (15 ounces) Bartlett pear slices or halves
4 cups boneless, skinless chicken breasts, cooked and diced
1 cup salted peanut halves
1 cup sliced green onion
2 tablespoons minced cilantro
1 tablespoon Thai fish sauce* (or olive oil)**
1 teaspoon brown sugar
1 tablespoon lime or lemon juice
2 serrano chiles, seeded and minced
9-10 head lettuce or leaf lettuce leaves* Thai fish sauce (nam pla) is available in the Asian section of larger supermarkets
or Asian markets.
**If you substitute olive oil for the Thai fish sauce, you will have a different, but still delicious, salad dressing.
Drain pears, reserving 2 tablespoons of the juice. Dice the pears. In a bowl toss together pears, chicken, peanuts, green onion and cilantro. In a small bowl whisk together the Thai fish sauce or olive oil, sugar, reserved pear juice, lime juice and chiles. Pour dressing over chicken mixture. Cover and chill several hours or overnight. To serve, spoon about 1/3 cup of the mixture onto a lettuce leaf. Fold in sides of lettuce leaf, then roll up like a burrito. Repeat with remaining filling and lettuce leaves. Makes about 4 cups salad mixture. If transporting salad, pack salad and lettuce leaves in separate self-sealing bags or containers; keep chilled until serving time.
NUTRITION (Per Serving)