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Grilled Chicken Lettuce Wraps

If you’re in need of a dish with some pizazz, look no further!  These Grilled Chicken Lettuce Wraps are beautiful when assembled, absolutely scrumptious and so much fun to eat.  There’s something so carefree (and messy!) about eating with your fingers and this is the dish for you to just dig in.  Grab a leaf of lettuce, add some chicken and then pile on the fillings: noodles, carrots, bean sprouts, cilantro and cucumber and shallots marinated in a light vinaigrette.  Then lightly wrap the leaf around the fillings.  Dip the lettuce wrap into your sauce of choice.  Check out the recipe for the Essential Dipping Sauces.  They go perfectly with these Lettuce Wraps.  Enjoy!

Watch the video below for instructions.

Ingredients

Grilled Chicken:
1.5 lb chicken breast tenderloins
1 Tbsp brown sugar
1/2 tsp curry powder
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
2 Tbsp minced lemongrass
2 tsp minced garlic
1 tsp ground ginger
3 Tbsp dark soy sauce
3 Tbsp lime juice
2 Tbsp crushed peanuts for topping

Marinated Cucumbers:
1 large cucumber
1/2 shallot
1/4 cup rice vinegar
1/4 cup water
1/4 cup sugar
1/4 tsp salt
1/4 tsp black pepper
1 tsp roasted black sesame seeds

3 oz dry, extra thin rice or wheat noodle

Lettuce Wraps:
1 head butter leaf lettuce
1 red cabbage, outer leaves
1 bunch cilantro
1 cup shredded carrots
1 cup bean sprouts

Directions

Cut chicken tenderloins in half lengthwise so they are approxoimately 1/2-inch thick.  In a large bowl, add all ingredients (except for chicken and crushed peanuts) and stir together.  Add chicken and toss together coating chicken evenly with the marinade.  Cover and marinate in refrigerator for at least 1 hour.

Cut off the core and gently peel the leaves from the butter leaf lettuce.  Trim the leaves if needed.  Wash lettuce in cold water and drain well.  Use a salad spinner to remove any excess water.  Chill in the refrigerator.  Prepare the cilantro, shredded carrots and bean sprouts in the same way.

Cut red cabbage in half and slice off 1/2-inch section into the core.  Peel the the first 3 layers of the red cabbage being careful not to tear through the leaves.  Separate the leaves and cut each cabbage bowl in half to form cabbage cups.  Set aside for now.

Trim off the ends of the cucumber and then cut into thirds.  Use an apple corer to remove the core.  Slice the cucumber in half lengthwise and then cut into thin slices, approximately 1/8-inch thick.  Thinly slice shallots as well.  In a medium bowl, combine all ingredients except for seasame seeds.  Stir until sugar is dissolved.  Add cucumber and shallots and toss together.  Cover bowl and refrigerate.

Place noodles into a large heat-proof bowl.  Cover noodles with boiling water.  Stir the noodles and allow to soak for 2 minutes.  Drain noodles shaking off any excess water.  Spread noodles around a colander and allow to air dry.

Grill chicken using an indoor or outdoor grill.  Cook chicken for 3-5 minutes on each side depending on thickness of chicken.  Allow to cool slightly.

Cover a large plate with the butter leaf lettuce.  Place 5 red cabbage cups along the edge of the plate.  Fill each cup with noodles, cilantro, carrots, and bean sprouts.  Fill the last cup with the marinated cucumbers.  Sprinkle sesame seeds on top of the cucumbers.  Add grilled chicken into the center of plate and garnish with crushed peanuts.

To enjoy this dish, take a piece of butter leaf lettuce, add a piece of grilled chicken and your favorite fillings.  Lightly wrap the lettuce around the filling and dip into your favorite sauce.  Enjoy!

Yields: 4-6 servings

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Clean and Lean Salad

 

Clean and Lean Salad with Honey Lemongrass Dressing | recipe from runawayrice.comI love the simplicity of this salad and the refreshing taste.  The juicy vegetables gives this salad such great crunch.  The best part is–it makes you feel good about eating something good for you! If you need some protein or want to make it a meal, add pan-fried tofu or grilled chicken.  Try this delicious salad with the Honey Lemongrass dressing. Yum!

Ingredients

1 stalk romaine lettuce
1/2 cup julienned carrots
1/3 cup julienned red bell peppers
1/2 cup bean sprouts
1 green scallion

Directions

Chop romaine into thin strips.  Cut off tops (green part) of the scallions, cut into 1-inch sections and then into thin strips.

Add all ingredients into a large mixing bowl and toss together.

Sprinkle with freshly ground black pepper and serve with Honey Lemongrass dressing.

Yields:  3 cups

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Honey Lemongrass Dressing

Honey Lemongrass Dressing | recipe from runawayrice.comIf you’re bored with the standby salad dressings, here’s a flavor infusion to tantalize your taste buds.   This easy dressing is made with just a few ingredients.  You can find lemongrass paste in the produce section of your grocery store.  Mine was packaged in a 4-ounce tube, similar to toothpaste.  The product lists the first two ingredients as: fresh organic lemon grass and organic canola oil.  Good!  The lemongrass aroma is authentic and doesn’t smell like it was heavily processed. (Sometimes certain preservatives make the product smell sour or vinegary.)  Try this delicious dressing with the Clean and Lean Salad or as a dipping sauce for meats.  Now that’s healthy eating!

Ingredients

3 Tbsp honey
3 Tbsp lemongrass paste
1/4 cup lemon juice
1/4 cup olive oil
1/8 tsp pepper
1/8 tsp salt
dash red pepper

Directions

Add all ingredients into small bowl and whisk to combine well.

Yields:  3/4 cup

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