Thai-Dyed Lettuce Bites

Posted byabell.mediaPosted inUncategorized

Thai-Dyed Lettuce Bites

  • Servings: 4
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients

  • 2 teaspoons coconut oil
  • 1/2 grilled chicken breast, diced
  • 4 cloves garlic
  • 1/2 cup sweet yellow onion, chopped
  • 1 veined and seeded jalapeño, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 carrot, diced
  • 3/4 cup red cabbage, shredded
  • 3 green onions (only white part), chopped

For The Sauce

  • 1/3 cup sweet chili sauce
  • 1 teaspoon Mother-in-Law’s Chili Paste (optional)
  • 1 tablespoon smooth peanut butter
  • 1/2 teaspoon ground ginger
  • 2 teaspoons soy sauce
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 bunch baby butterhead lettuce

Directions

  1. Grill chicken breast and let rest (see suggestions below). 2. Heat oil in a large skillet over medium-high heat. Add onion, carrots, jalapeño and let cook until both begin to soften. 3. Add cabbage, green onions, garlic, and chicken. Cook until garlic is just getting color (no more than 2 minutes).
  2. In a medium bowl, combine the sweet chili sauce, chili paste, ginger, peanut butter soy sauce, and crushed red pepper. Whisk together until smooth and creamy. 6. Add the sauce and cilantro to the chicken mixture and fold in to incorporate. 7. Place 8 pieces of the baby butterhead lettuce on a large plate, then spoon the mixture evenly on top of the lettuce.

Suggestions

1. You can use any kind of chicken you want. I used pre-grilled chicken because it doesn’t have any calories from oil, and adds a depth of flavor with a hint of smokiness from the grill. I just prep it with salt and pepper, and grill it at 325-350 for 20 minutes. This can be done a day ahead, or just before you are ready to make the recipe. 2. Regarding heat…you can leave out both the jalapeños and the chili paste (or put MORE in) depending on your crowd.

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