Recipe

Minced Chicken Salad In Lettuce Cups Recipe

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Ingredients

Directions

Step #1 Heat a medium saute pan over high heat, add the peanut oil & the minced chicken.
Step #2 Reduce heat to medium & cook, stirring every once in awhile, until cooked through.
Step #3 Add the ginger & cook another 30 seconds.
Step #4 Remove from heat & drain, then chill in the fridge.
Step #5 Combine hoisin sauce, soy sauce, sesame oil, vinegar & sugar to make dressing.
Step #6 Set aside.
Step #7 Cut the core from the iceberg lettuce & soak in ice water for 10 mins to help separate the leaves.
Step #8 Carefully remove the leaves from the heads of lettuce one at a time, then take each leaf & trim into a perfect circle using kitchen scissors.
Step #9 You should get about 12 nice lettuce c out of each head, depending on the size & condition of the lettuce.
Step #10 You can save the leftovers to add to salad.
Step #11 Combine the chicken, scallions & jicama with the dressing, & place about 3 T of the mixture into each lettuce c.
Step #12 Garnish with pomegranate seeds.
Step #13 I left the seeds off as they were impossible to find when I made these.
Enjoy the Minced Chicken Salad in Lettuce Cups recipe

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