Posts Tagged ‘lettuce wraps’

This salad makes a great light meal that still packs enough flavor and protein to fill you up.

Yield: 4 servings


  • 4 coins fresh ginger
  • 2 sprigs coriander
  • 4 scallions
  • 1 carrot, halved
  • 1 1/2 pounds skinless chicken breasts halves, on the bone
  • 4 cups chicken broth
  • 2 cucumbers, seeded and diced
  • 1/4 cup jicama, peeled and diced
  • 1/2 cup cilantro leaves, roughly chopped
  • 1 cup grape tomatoes, halved
  • 1 scallion (white and green), thinly sliced
  • 1/4 cup toasted peanuts, chopped

Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves

Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime.

Low Fat Ginger Dressing:

  • 1 lime, juiced (about 2 tablespoons)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian chili paste
  • 2 teaspoons Southeast Asian fish sauce
  • 1/4 teaspoon kosher salt
  • 1 tablespoon broth from poaching chicken
  • 2 tablespoons extra-virgin olive oil

Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.


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