Gwyneth Paltrow's Chicken Kimchi Lettuce Cups

By charlotteh371

Ingredients

• ¼ cup liquid from 1 (15-oz.) can organic chickpeas
• 1 tsp. fresh lemon juice (from 1 lemon)
• 1½ tsp. kosher salt, divided
• ¾ cup canola or grape-seed oil
• 3 boneless, skinless chicken breasts
• 1 medium white onion, quartered
• ½ tsp. whole black peppercorns
• 1½ cups store-bought kimchi, chopped
• 6 scallions, thinly sliced
• 2 heads butter lettuce, leaves separated
• Fresh cilantro leaves, for garnish

Preparation

Step 1

combine chickpea liquid, lemon juice and ¼ teaspoon salt in a blender. While blending on medium-high speed, add oil in a slow, steady stream. The mixture should begin to stiffen and expand (this will take a few minutes); continue blending until mixture is smooth and thickened. Transfer mixture to an airtight container, and chill 10 minutes.
Combine chicken, onion, peppercorns and ¾ teaspoon salt in a medium sauce-pan. Add just enough water to cover chicken. Bring to a boil over medium high; reduce heat to medium low, and simmer until chicken is opaque and a thermometer inserted in the thickest part registers 165°, about 15 minutes. Remove from heat. Transfer to a cutting board, and let cool completely, about 20 minutes. Shred chicken into bite-size pieces.

3. Combine chilled chickpea-liquid mixture, kimchi, scallions and remaining½ teaspoon salt in a medium bowl. Fold in shredded chicken until well-coated. Arrange lettuce leaves on a large platter. Spoon chicken mixture into lettuce-leaf cups, and garnish with cilantro.