Chicken Salad in Lettuce Cups

CHICKEN SALAD IN LETTUCE CUPS

This recipe for Chicken Salad in Lettuce Cups in a healthy recipe that should help keep you on track with that new year's resolution diet.

Serves 4

1	quart homemade chicken stock, or low-sodium canned chicken broth
	Kosher salt and freshly ground black pepper
4	ounces snow peas, thinly sliced on a bias
1	pound skinless boneless chicken breasts, trimmed
2	scallions, trimmed and thinly sliced
¼ – 1	small red chili pepper, ribs and seeds removed and minced (optional)
1	clove garlic, peeled and finely minced
1	tablespoon fresh cilantro, chopped
2	tablespoons toasted sesame oil
1	tablespoon soy sauce
1	tablespoon freshly squeeze lime juice
1	head Boston lettuce, leaves separated
1	medium carrot, peeled and cut into matchsticks
¼	cup salted dry-roasted peanuts, chopped

In a medium pot, bring the chicken stock to a boil. Season the stock well with salt and then add in the snow peas. Blanch until the peas are tender-crisp, 1 to 2 minutes. With a slotted spoon, remove the snow peas and run them under cold water until well chilled. Set aside.

Return the pot of stock to the heat. Place the chicken breasts in the boiling stock and reduce to a simmer. Cover the pot and simmer until the chicken is cooked through, 15 to 20 minutes. Drain the chicken and set aside until cool enough to handle.

Cut the chicken into ½-inch cubes and combine in a mixing bowl with the reserved snow peas, scallions, chili, garlic, and cilantro. Drizzle the salad with the sesame oil, soy sauce, and lime juice. Toss until well combined. Season to taste with salt and black pepper. Then cover with a sheet of plastic wrap and refrigerate until well chilled, about 1 hour.

When ready to serve, arrange the lettuce leaves on 4 serving plates. Top each lettuce leaf with about ¼ cup of the chicken salad mixture. Then, garnish the salad with a sprinkling of carrot and peanuts and season with additional salt and black pepper, if necessary.