Sunday, June 5, 2011

Asian Chicken Salad Lettuce Cups

It is getting warm over here. The sun is finally shining and warming things up and the rain is staying away for a while. It is quickly starting to feel like summer. It takes forever for spring to get here and in no time it is gone. A few things that are yummy and usually abundant this time of year though are green onions, lettuce and cilantro. These lettuce cups are perfect for this time of year as the cool days turn warm and the garden starts growing wonderful tasting veggies.

This recipe is for an appetizer version, but we just used bigger lettuce leaves and filled them up for a main dish meal. A side of homemade bread and the meal was complete.

Asian Chicken Salad Lettuce Cups Betty Crocker 15 minute meals
2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained and finely chopped (I omitted since I didn't have these on hand)
1/2 cup spicy peanut sauce or make your own recipe here
1 T chopped fresh mint leaves (or cilantro)
1/4 tsp crushed red pepper flakes
24 small Bibb lettuce leaves (I used Buttercrunch lettuce which has bigger leaves)
1/2 cup chopped roasted salted peanuts

In medium bowl, mix all ingredients except lettuce and peanuts. Spoon about 2 tablespoons (or more for a main dish) of chicken mixture onto each lettuce leaf. Sprinkle with peanuts.