Serves 6
Note: These make quick use of leftover grilled or roast chicken, but feel free to use up grilled steak, pork, fish or lamb, as well. The dipping sauce keeps nicely for several months in the refrigerator or use one of your favorites from off the shelf.
• 2 tbsp. rice vinegar
• 2 tbsp. soy sauce
• 2 tbsp. dark sesame oil
• 1/4 tsp. crushed red pepper flakes, or more to taste
• Pinch brown sugar
• 1 garlic clove, crushed
• 1 tbsp. minced fresh ginger
• 1 1/4 lb. cooked chicken (breast or thighs)
• 8 to 10 green onions, trimmed, white and light green parts
• 1/4 c. cilantro leaves
• 1/4 c. parsley leaves
• 2 tbsp. fresh basil leaves
• 12 Bibb, Boston or romaine lettuce leaves, thoroughly washed and dried
Directions
To make the dipping sauce: In a small bowl, whisk together the vinegar, soy sauce, sesame oil, pepper flakes, sugar, garlic and ginger. Set aside.
To prepare the chicken: Cut the chicken into cubes. Then, dice together the chicken, green onions, cilantro, parsley and basil. Place in a bowl and toss to combine. Toss in just enough of the dipping sauce to lightly season the chicken mixture.
Distribute the chicken mixture evenly among the lettuce leaves. Serve with additional sauce passed on the side.
Nutrition information per serving:
Calories222Fat9 gSodium450 mgSaturated fat2 g
Carbohydrates3 gCalcium46 mg
Protein31 gCholesterol80 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, 4 lean meat.
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