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Asian Chicken Salad Lettuce Cups

 Asian Chicken Salad Lettuce Cups
“I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious.” If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon
8 ServingsPrep/Total Time: 20 min.


  • 3/4 cup reduced-fat sesame ginger salad dressing
  • 1/2 cup creamy peanut butter
  • 1 tablespoon sesame oil
  • 2 to 3 teaspoons cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 3 packages (6 ounces each) ready-to-use grilled chicken breast strips
  • 4 cups chopped cucumbers
  • 1 cup chopped sweet red pepper
  • 3/4 cup chopped green onions
  • 1/4 cup grated carrot
  • 8 Bibb or Boston lettuce leaves
  • Chopped fresh cilantro, optional


  • In a small bowl, whisk the first seven ingredients. In a large bowl,
  • combine the chicken, cucumbers, pepper, onions and carrot. Drizzle
  • with dressing; toss to coat. Chill until serving. Serve on lettuce
  • leaves. Garnish with cilantro if desired.
  • Yield: 8 servings.

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Asian Chicken Salad Lettuce Cups (continued)

Nutritional Facts: 1 cup chicken salad with 1 lettuce leaf equals 237 calories, 13 g fat (3 g saturated fat), 42 mg cholesterol, 1,253 mg sodium, 11 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer