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Thai Chicken Lettuce Cups

So good, you won't believe they're good for you! And perfect to take to your next Christmas party ... - by Kerrie Worner
  • 09 Dec 2018
Thai Chicken Lettuce Cups
Prep: 25 Minutes - Cook: 12 Minutes - Easy - Serves 8
Proudly supported by

Light and tasty - these super healthy lettuce will go down a treat with the family this summer! Perfect for your next party - or as a simple summer dinner! 

Ingredients

2 x 300g chicken breast fillets, trimmed

400g wombok cabbage (about ¼ cabbage), trimmed, thinly shredded

1 Lebanese cucumber, halved lengthways, thinly sliced

1 cup packaged fresh shredded carrot

200g punnet Sweet Solanato tomatoes, halved

1 cup fresh coriander leaves (80g)

1/3 cup thinly sliced fresh mint

16 baby cos lettuce leaves, trimmed

1/3 cup unsalted roasted peanuts

Shredded green spring onions and sliced long red chilli, to serve

DRESSING

¼ cup lime juice

2 tablespoons peanut oil

1 tablespoon sesame oil

2 tablespoons brown sugar

2 tablespoons fish sauce

Method

  1. Place chicken in a medium saucepan. Cover with cold water. Bring to boil. Cover pan. Simmer, turning halfway, for about 12 minutes, or until just cooked through. Remove from heat. Stand, covered, for 10 minutes. Transfer chicken to a bowl. Cover. Refrigerate until cold. 

  2. Meanwhile, make dressing. Combine all ingredients in a screw-top jar. Shake well. 

  3. Thinly shred chicken. Place in a large bowl with cabbage, cucumber, carrot, tomatoes, coriander and mint. Toss to combine.  

  4. Just before serving, toss dressing with chicken mixture. Arrange lettuce leaves on a serving platter. Top with salad. Sprinkle with peanuts, onions and chilli. 

     

    TIP! Solanato tomatoes, available from supermarkets, are the size and shape of a grape. Chicken, salad ingredients and dressing can be made up to one day ahead. Store in separate containers in the fridge. Assemble just before serving.

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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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