GINGER-CURRY CHICKEN LETTUCE WRAPS
1/2 cup Asian ginger dressing (usually found in the produce section)
1 1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded cooked chicken
1 cup rainbow coleslaw mix
1 Granny Smith apple or other tart apple, sliced thinly
3 scallions, sliced thinly
1/3 cup sweetened, flaked coconut, toasted (optional)
FOR SERVING:
12 large leaves soft lettuce, such as Bibb or Boston lettuce
In a large bowl, combine the ginger dressing, curry powder, salt and pepper and mix well.
Add all remaining ingredients, except lettuce leaves, to bowl and toss gently to combine.
TO SERVE:
Place two lettuce leaves on each plate, fill each leaf with a small amount of the chicken mixture and serve.
Makes 4 servings
Adapted from source: National Chicken Council
1/2 cup Asian ginger dressing (usually found in the produce section) 1 1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded cooked chicken
1 cup rainbow coleslaw mix
1 Granny Smith apple or other tart apple, sliced thinly
3 scallions, sliced thinly
1/3 cup sweetened, flaked coconut, toasted (optional)
FOR SERVING:
12 large leaves soft lettuce, such as Bibb or Boston lettuce
In a large bowl, combine the ginger dressing, curry powder, salt and pepper and mix well.
Add all remaining ingredients, except lettuce leaves, to bowl and toss gently to combine.
TO SERVE:
Place two lettuce leaves on each plate, fill each leaf with a small amount of the chicken mixture and serve.
Makes 4 servings
Adapted from source: National Chicken Council
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