Sunny Anderson's Quick Thai Chicken Lettuce Wraps

by Rachael Ray Show Staff 7:31 AM, May 1, 2014

Aired May 1, 2014

Serves 4-6
For the dressing:
1/2 cup peanut butter
4 scallions, chopped (white and green parts)
2 tablespoons grated fresh ginger
1 clove of garlic
1 teaspoon Sambal
1/4 cup, plus 2 tablespoons vegetable oil
1/4 cup fresh lime juice
1/4 cup rice vinegar
1/4 cup honey
1/4 cup sugar 
2 tablespoons soy sauce
Kosher salt and black pepper

For the lettuce cups:

1 rotisserie chicken, meat roughly chopped (not shredded), bones and skin discarded
2 cups shredded red cabbage
1 red bell pepper, seeded and finely chopped
1/2 cup chopped fresh cilantro, loosely packed
1 head Boston bibb lettuce
1/4 cup chopped salted peanuts
Make the dressing. In a food processor or blender, add the peanut butter, scallions, ginger, garlic, Sambal, oil, lime juice, vinegar, honey, sugar, soy sauce, a nice pinch of salt and a few grinds of pepper. Blend until smooth. If needed, add a splash of hot water to loosen to dressing consistency. Taste the dressing and season with more salt, if needed.

Make the wraps. In a large bowl, toss the chicken, cabbage, bell pepper and cilantro. Add dressing to taste and toss. Arrange lettuce into two-ply cups and fill each with a scoop of the chicken salad. Garnish each with a sprinkle of peanuts.

Recipe courtesy Sunny Anderson, 2014