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Thai Chicken Salad Lettuce Wraps

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Thai Chicken Salad Lettuce Wraps
2008-07-25 Main Dish
4.9 81

The ginger, soy sauce, and peanuts give this chicken salad recipe its Thai flair and the crisp lettuce gives it a nice finish.

  • Servings: 6


1 tsp Toasted Sesame Oil
¼ cup Light Vegetable Oil, such as canola oil
¼ cup Seasoned Rice Wine Vinegar
2 Tbsp Fresh Squeezed Lime Juice
1 Tbsp Soy Sauce
1 Tbsp Dark Brown Sugar
2 Tbsp Smooth Peanut Butter
1" Fresh Ginger, peeled and chopped rough
1 Large Garlic Clove, peeled and chopped rough
1 tsp Asian Chili Paste or 1 Tsp Dried Red Chile Flakes (or More, depending on your taste for spiciness)
2 Tbsp Mayonnaise
⅓ cup Chopped Fresh Cilantro Leaves, divided into thirds
3 cups Cooked Chicken, cut into 1" cubes
½ cup Green Onion, chopped (green and white parts
½ cup Shredded Carrots
1 Small Red Bell Pepper, seeds and ribs removed and chopped into small dice
1½ cups Bean Sprouts
1½ cups Chopped Peanuts
1 Large Head Iceberg Lettuce


Put first 11 ingredients in a blender or food processor. Blend or pulse until smooth. Add 1/3 of the chopped cilantro and pulse only slightly to evenly distribute the cilantro in the dressing. Transfer the dressing to a small mixing bowl and set aside. The dressing can be made up to 2 days in advance. (Cover and refrigerate the dressing if making ahead).

Put the chopped chicken in a large mixing bowl. Add the onion, carrots, bean sprouts, red pepper, 3/4 cup peanuts and another third of the cilantro. Add the dressing and toss gently to coat evenly.

Rinse the lettuce. Remove and discard any brown or tough outer leaves. Remove 12-14 whole leaves (large leaves can be torn in half). Rinse each leaf again and pat gently with a paper towel to dry each leaf.

To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Fold the cup over "taco" style and eat! Enjoy!