Pip's Plate

Here is another recipe included on the menu for my friend’s baby shower last week. Something else she loves other than grilled turkey and bacon sandwiches? Thai Chicken Lettuce Wraps. We wanted to make something with a peanut dressing, so we ended up at this one.

We served this with the Watermelon Feta and Mint Salad in a little ramekin side bowl.

This is a great summer salad recipe, too. You don’t have to put it in the lettuce wraps – instead, you can just mix it up, leave it in the fridge and have it around for a satisfying and pretty healthy snack.

Thai Chicken Lettuce Wraps

makes: 36 lettuce wraps (plus some leftover salad for later)

Peanut Dressing

8 large garlic cloves

1/2 cup soy sauce

2/3 cup fresh lime juice

4 Tablespoons sugar

2 Tablespoons peanut butter (smooth or chunky – it doesn’t matter)

4 teaspoons chopped peeled fresh ginger root

1 Tablespoon chili garlic sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup vegetable oil

Salad

9 oz rice stick noodles (vermicelli size – very thin)

2 pounds boneless, skinless hormone-free chicken breasts

3 medium carrots, peeled and julienned (cut into about 3-inch long pieces)

3 medium cucumbers, peeled seeded and julienned (cut into about 3-inch long pieces)

1 cup shelled edamame (soy beans)

1/3 cup coarsely chopped roasted salted peanuts

2 heads Boston or Bibb lettuce, washed

Directions

1. To make the dressing, combine garlic through pepper in a food processor. Process until smooth, then add oil to combine all ingredients. Put half aside for the salad dressing, and use the remaining half to marinate the chicken breasts.

2. Cook rice noodles according to package. When drained, cut the noodles into 3-4 inch pieces using a scissors then add to a large mixing bowl.

3. Cook the chicken. You may grill or roast the chicken. We grilled the chicken since it was such a beautiful day and we didn’t want to heat the house too much before the guests came over.

• To Grill: Heat grill to medium-high heat. Cook chicken for about 10-12 minutes, turning once.
• To Roast: Heat oven to 375 degrees. Place chicken in a roasting pan and roast for about 12-15 minutes.

When chicken is cooked through, move to a cutting board and slice. Add chicken to the noodle bowl.

4. Add carrots, cucumbers and edamame to the noodle and chicken bowl. Toss with the reserved peanut dressing.

5. To assemble, put about 1/2 cup of the noodle salad into one leave of lettuce. Serve with crushed peanuts as a garnish.

recipe adapted from epicurious