Lettuce Cups With Cilantro Almond Chicken Salad Recipes

ASIAN CHICKEN SALAD LETTUCE CUPS

Asian Chicken Salad Lettuce Cups image

"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3/4 cup reduced-fat sesame ginger salad dressing
1/2 cup creamy peanut butter
1 tablespoon sesame oil
2 to 3 teaspoons cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 packages (6 ounces each) ready-to-use grilled chicken breast strips
4 cups chopped cucumbers
1 cup chopped sweet red pepper
3/4 cup chopped green onions
1/4 cup grated carrot
8 Bibb or Boston lettuce leaves
Chopped fresh cilantro, optional

Steps:

In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

CUERVOAND#174; MARGARITA CHICKEN SALAD (IN LETTUCE CUPS)

Cuervoand#174; Margarita Chicken Salad (In lettuce cups) image

Provided by Food Network

Number Of Ingredients 8

Ingredients

1 Small Yellow Pepper, Finely chopped
1 lb. Boneless, Skinless Chicken Breast
1 Tbsp. Poultry Seasoning Blend
3 Scallions, Thinly Sliced
1 Tbsp. Olive Oil
1/4 cup Mayonnaise
1 Head Boston Bib Lettuce
1 Cup Jose Cuervo Golden Margarita™

Steps:

1. Poach chicken and 1 cup Jose Cuervo Golden Margarita.
2. Mix in a skillet.
3. Remove from heat.
4. When cool, dice chicken into small pieces.
5.Combine all ingredients in a small bowl.
6.Refrigerate for an hour.
7. Mix and spoon into washed lettuce leaves.
Jose Cuervo Golden Margarita. 12.7% ALC/VOL. ©2010Produced by Heublein, Norwalk, CT under license from the trademark owner. Jose Cuervo is a registered trademark of Tequila Cuervo la Rojena. Grand Marinier© is a registered trademark of Societe des Produits Marnier-Lapostolle, Paris and is used under license from trademark owner.

TERIYAKI CHICKEN LETTUCE CUPS

Teriyaki Chicken Lettuce Cups image

The humble lettuce cup straddles the line between perfect hand-held party food and exciting weeknight dinner. These cups hold a warm Asian-inspired chicken salad packed with salty, sweet and spicy flavors--just right for a summer meal.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 12 lettuce cups

Number Of Ingredients 16

Ingredients

One 10-ounce package refrigerated cooked teriyaki chicken breasts
1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
1 cup lightly crushed rice cakes (from about 2 cakes)
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup roasted peanuts, lightly crushed
4 scallions, white and light green parts, thinly sliced
1 medium carrot, cut into matchsticks
1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 yellow bell pepper, cut into matchsticks
24 Bibb or Boston lettuce leaves (from about 2 heads)
Asian chili-garlic sauce, such as sriracha, for serving
2 tablespoons toasted sesame seeds

Steps:

Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS

Spicy-Crunchy Chicken Salad in Lettuce Cups image

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

6 tablespoons freshly squeezed lime juice
1/4 cup sugar
3 tablespoons Southeast Asian fish sauce
2 teaspoons Asian-style chile paste, like sambal oelek
2 tablespoons vegetable oil, like corn, peanut, or soy
1-inch piece fresh ginger, peeled and finely grated
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon kosher salt
4 scallions (white and green), thinly sliced
1 medium carrot, grated
1/2 cup canned, drained water chestnuts, chopped
3 to 4 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh coriander leaves (cilantro)
8 to 10 Bibb lettuce leaves
Lime wedges

Steps:

In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

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