Asian Chicken Salad in Lettuce Cups

By á-73576

Clean, fresh flavored salad

Ingredients

• For the Asian Chicken Salad
• 3 cooked chicken breasts (baked, poached, or sauteed)
• 4 tablespoons soy sauce
• 3 1/2 tablespoons rice vinegar
• 4 tablespoons oil, grape seed, canola, or vegetable (except olive oil)
• 3-4 very thin scallions, sliced very thinly lengthwise, then quartered
• 1 small hot red pepper, seeded and diced
• 2 tablespoons fresh chopped cilantro, plus extra cilantro leaves for topping filled lettuce cups
• 1-2 pinches of sesame salt (found at Asian markets) or, a pinch of kosher salt
• For the Cellophane Noodles
• 6 ounce (half of the 12 ounce package) Korean style cellophane noodles, cooked for five minutes in boiling water drained and rinsed three times, then cut into smaller pieces using kitchen shears
• 1/4 cup shredded carrots, blanched for three minutes then refreshed in cold water
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1-2 pinches sesame salt (found at Asian markets) or, a pinch of kosher salt
• pinch of cracked black pepper
• For Assembly
• 1-2 heads bibb lettuce, separated into individual pieces for using as cups for chicken and noodles (leftover lettuce may be torn into pieces and used in green salad)

Details

Servings 4
Cooking time 45mins
Adapted from spicedpeachblog.com

Preparation

Step 1

For the Asian Chicken Salad
Cut the cooked, cooled chicken breasts into very small cubes. Pour in the soy sauce, oil, and rice wine vinegar. Stir through the diced hot red pepper, scallion pieces, and chopped cilantro then sprinkle in one or two pinches of sesame salt.

For the Cellophane Noodles
Add the soy sauce and sesame oil to the cut cellophane noodles, stir well. Add in the blanched, shredded carrots, and sesame salt, or salt if using, and a pinch of cracked black pepper and blend all together well.

For Assembly
Separate leaves of Bibb lettuce and lay onto a large serving tray. Just before serving, depending on individual leaf size, spoon a tablespoon or more of the seasoned cellophane noodles into each leaf cup. Top the noodles with a tablespoon or more of the Asian chicken salad evenly sharing the small strips of scallions and diced hot red pepper. Sprinkle each cup with a fresh cilantro leaf and serve filled lettuce cups immediately.