Thai Chicken Lettuce Cups
3 leaves romaine, butter, or green leaf lettuce
3 ounce. raw boneless skinless lean chicken breast, cubed
3/4 cup peeled and diced cucumber
2 scallions, cut into 1/2-inch pieces
2 tbsp. shredded carrot
1 1/2 tbsp. Thai peanut salad dressing or sauce (low in fat with about 35 calories per tbsp., like the one by Li tehouse)
2 tbsp. seasoned rice vinegar
1 tbsp. chopped cilantro leaves
1/8 tsp. garlic powder
Dash red pepper flakes, or more to taste
Optional garnishes: lime wedges, sesame seeds
In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar,
cilantro, and red pepper flakes. Mix well and refrigerate until you’re ready
to assemble your cups.
Bring a pan misted with nonstick spray to medium-high heat on the stove. Add chicken and sprinkle with garlic powder. Cook chicken, stirring
occasionally, until cooked through, about 4 minutes.
Place chicken and peanut dressing or sauce in a bowl and toss to coat.
Remove veggie mixture from the fridge.
To assemble, evenly distribute the veggie mixture and the chicken among the
lettuce “cups.” If you like, finish with a squirt of lime juice and/or a
sprinkle of sesame seeds.
Yields 1 serving