Thai Chicken Salad Lettuce Wraps

Prep time: 15min
Total time: 30min
Serves: 8
1 lb
boneless, skinless chicken breast
500 g
1/4 tsp
salt
1 mL
2 cups
shredded carrot
500 mL
1
ripe mango, thinly sliced
1
red pepper, chopped
2
green onions, thinly sliced on an angle
1/4 cup
chopped fresh cilantro
60 mL
16
large Boston lettuce leaves
Peanut Dressing:
1/4 cup
lime juice
60 mL
2 tbsp
vegetable oil
30 mL
2 tbsp
smooth peanut butter
30 mL
2 tsp
minced ginger
10 mL
2 tsp
soy sauce
10 mL
1 tsp
Thai curry paste
5 mL
Per serving: 2 lettuce cups
calories
170
fat
7 g
saturated fat
1 g
carbs
11 g
sugar
7 g
protein
16 g
cholestrol
35 mg
fibre
2 g
sodium
270 mg

Directions

  1. Season chicken with salt. Cook on preheated grill at medium-high heat for 5 to 7 min. per side or until cooked through and internal temperature reaches 165°F (74°C). Cool completely. Shred chicken.

  2. Place chicken, carrots, mango, red pepper, green onions and cilantro in large bowl. Set aside.

  3. In separate bowl, whisk lime juice, oil, peanut butter, ginger, soy sauce and curry paste and until blended. Pour onto chicken mixture and toss to coat. Divide chicken salad mixture among lettuce leaves to serve.