Servings: 4
A quick peanut sauce and a bright, refreshing carrot-and-cucumber slaw dress up the chicken in these Asian-inspired lettuce wraps. You can put all the fixings on the table and let diners make their own, or serve them assembled.
I love the peanut dressing- just the right amount of spice and flavor! It will last about 2 weeks in the refrigerator. I make the recipe for the chicken and slaw about once a month and eat it as salad instead of a wrap. I leave the peanuts out of the chicken mixture so that leftovers don't get soggy. Rotisserie chicken works just fine stead of poached.
This is a fantastic recipe. I was hosting a brunch this weekend so I decided to make this recipe and make the chicken the day before the party. I cooked the chicken in the slow cooker and kept it whole. The next day I reheated the chicken whole in the slow cooker and then made the lettuce wraps as the stated in the recipe. I did however use crunchy soynut butter and omitted the crushed peanuts because of allergies. I used hydroponic boston lettuce and was amazed at the great texture that it added to the wraps. Will definitely share this recipe and will make again.
This is pretty tasty. The peanut sauce is so easy Im going to use it for other recipes. I used thighs for the shredded chicken and that might be why it was almost pate like. I should have used more lime juice for the shredded chicken. The spiciness for the dish was perfcect, just a little bit, and it was just right. The carrots and and cucumbers were a little sweet. I think Id rather use rice vinegar or maybe less sugar. I will absolutely make this again.
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