Peanut Chicken in Lettuce Cups

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An unusual finger food that's perfect for the carb-conscious diners at a gathering.

Leftover barbecued chicken adds a pleasant char to this Asian-inspired preparation, but if you didn't grill out last night, poached chicken will serve (simmer a whole bird 35-45 minutes, let it cool in the cooking water, then remove skin and bones.) To shred the meat, lay pieces of it on a cutting board and scrape through it with a sturdy fork. This will work best if the chicken is at room temperature, not chilled.


  • 1-2 teaspoons minced garlic
  • 2-3 teaspoons grated fresh ginger root
  • pepper
  • 14 cup soy sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons dark sesame oil
  • 3 cups cooked, shredded Organic Prairie Chicken
  • 13 cup finely chopped green onions
  • 13 cup chopped, dry-roasted peanuts
  • minced fresh hot chili pepper to taste (or red pepper flakes)
  • 2 butterhead lettuce heads (e.g. Boston, Bibb or Buttercrunch)


For the dressing: Mash garlic, ginger root and some pepper with a fork until a paste forms. Whisk with remaining dressing ingredients until smooth.

Combine dressing, shredded chicken, green onions, peanuts and chilies or red pepper flakes.

Rinse and pat dry whole lettuce leaves.

To serve, spoon chicken salad into lettuce leaves and roll up, to eat with your fingers.

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