- 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)|
|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!