Recipe(tried): Asian Grilled Chicken Salad in Lettuce Wraps and Frosty Margarita Pie

Today is my husband's BD, and on this hot summer day we are going to have one of his favourite dinners, lettuce wraps. I got this recipe from Canadian Living many moons ago, and it has been a family favourite ever since.

Barbara's Frosty Margarita Pie for dessert...we tried it last week and we are hooked! Usually, my DH requests the Carrot Cake from the Silver Palate Cookbook, but this year he wants the pie again. Fair enuf, it's quite a hot day, the pie is easier and I don't have to turn on the oven.

Cheers!

Carolyn!

ASIAN GRILLED CHICKEN SALAD IN LETTUCE WRAPS
Serves: 4 really hungry people!

CHICKEN:
3 tbsp fish sauce
2 tbsp rice wine vinegar
1 tbsp granulated sugar
1 tbsp minced hot green chili pepper
3 cloves garlic, minced
1 1/2 or 2 lbs boneless skinless chicken breasts
NOODLES:
8 oz rice stick noodles
boiling salted water
VEGGIES:
2 large shredded carrots
1 bunch radishes, thinly sliced
4 or 5 thinly sliced green onions
1 bunch cilantro, fresh, chopped
SAUCE:
6 tbsp fish sauce
3 tbsp lime juice
2 tbsp granulated sugar
1 tbsp minced hot green chili pepper
3 cloves garlic, minced
TO SERVE:
2 or 3 dozen large leaves lettuce (today I have enuf from my garden, so I am using Cos, but, if I buy lettuce, the butter is especially nice)

MARINATE CHICKEN:
In glass bowl, stir together fish sauce, vinegar, sugar, chili pepper and garlic, add chicken breast, turning to coat. Cover and marinate in refrigerator for at least 1 hour, or for up to 8 hours.

NOODLES:
Meanwhile, in pot of boiling salted water, cook rice noodles Drain in colander, rinse with cold water and set aside. Rinse briefly with warm water at serving time, to refresh and separate.

SAUCE:
In small bowl, mix together fish sauce, lime juice, 3 tbsp water, sugar, chili pepper and garlic; set aside.

VEGGIES:
Toss together carrots, radishes, onions, and cilantro; set aside.

COOK CHICKEN:
Transfer chicken to greased grill over medium-high heat, close lid and cook, turning once, for about 10 minutes, or until juices run clear when chicken is pierced. Let stand for 5 minutes, cut into strips.

TO SERVE:
Arrange chicken, noodles and carrot mixture on large platter. Place a little of each in centre of lettuce leaf, drizzle with sauce, and roll up.

enjoy!