Minced Chicken Salad in Lettuce Cups

Yield: 12 cups - 6 as appetizer bites, 3 main meal servings
Source: Kikkoman.com
Recipe Comments: A variation on a classic Chinese banquet dish. When served cold, the flavor of the soy sauce is much clearer. The jicama and pomegranate are far from traditional but they provide a nice contrast in texture and flavor.
Comments from a CA Kitchen: I don't kow how I got there, but I served this hot, because at dinnertime, I won't settle for a salad. Did not read that this was a salad until the very end. Poured the sauce in the chicken and it turned out great! I really loved it. Don''t know what it would taste like cold because there was not a trace left in the dish. Finger food at it's best. Replaced the jicama with water chestnuts, and omitted the pomagranate seeds. I would add a few pepper flakes to add to the depth of the flavor. But it's a winner in my book. Also was the first time I used chicken breasts and ground them in the food processor. I control the fat content, and it did a great job. For a 3 point dinner, great. Also thought you could add 1 cup of cooked rice if you want to bulk it up. Definitely a keeper.

INGREDIENTS:

2 teaspoons Peanut oil
8 oz. Ground Chicken
1 Tablespoon Ginger, minced
2 teaspoons Hoisin sauce
2 Tablespoons Kikkoman Lite Soy Sauce
1 teaspoon Sesame oil
2 teaspoons Rice vinegar
2 teaspoons Granulated sugar
2 heads Iceberg lettuce
2 Tablespoon Scallions, sliced thin
1/4 cup Jicama, peeled and diced small (I replaced with 1/2 cup water chestnuts, diced)
1/2 cup Pomegranate seeds (I ommited totally)

INSTRUCTIONS:

  1. Heat a medium sauté pan over high heat, add the peanut oil and the minced chicken. Reduce heat to medium and cook, stirring occasionally, until cooked through. Add the ginger and cook another 30 seconds. Remove from the heat and drain, then chill.
  2. Combine hoisin sauce, soy sauce, sesame oil, vinegar and sugar to make the dressing. Set aside.
  3. Cut the core from the iceberg lettuce and soak in ice water for 10 minutes to help separate the leaves. Carefully remove the leaves from the heads of lettuce one at a time, then take each leaf and trim into a perfect circle using a pair of scissors. You should get about 12 nice lettuce cups out of each head, depending upon the size and condition of the lettuce.
  4. Combine the chicken, scallions and jicama with the dressing, and place about 3 Tablespoons of the mixture into each lettuce cup. Garnish with pomegranate seeds.

NUTRITIONAL INFO:

Healthy Units: 3 per serving

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