THAI CHICKEN & PEAR LETTUCE WRAPS
MAKES 3 SERVINGS
INGREDIENTS
1
can (15 ounces) Bartlett pear slices or halves4 cups boneless, skinless chicken breasts, cooked and diced
1 cup salted peanut halves
1 cup sliced green onion
2 tablespoons tablespoons minced cilantro
1 tablespoon tablespoon Thai fish sauce* (or olive oil)**
1 teaspoons brown sugar
1 tablespoon lime or lemon juice
2 serrano chiles, seeded and minced
9-10 head lettuce or leaf lettuce leaves
**If you substitute olive oil for the Thai fish sauce, you will have a different, but still delicious, salad dressing.
METHOD
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.
Calories 314
Protein 24g
Carbohydrate 7g
Fiber 4g
Fat 14g
Cholesterol 42mg
Sodium 595mg
