Chicken in Lettuce Cups

We enjoy a similar dish to this when we eat out, so I decided to find a way to do something like it at home. After a little research, I came up with this recipe. When I served it the other night, it was a huge hit. It was also a nice change from some heavy robust dinners we had eaten lately, so we welcomed this dish with fewer calories.

In the photo, the chicken mixture is served in lettuce cups, which you can either roll up and eat by hand or use knife and fork like it’s a salad. When I peeled the iceberg lettuce, I got some leaves that made nice cups, but some of them served better as a lettuce bed that wouldn’t roll up. Tastes the same either way.

I served the dish with some pot stickers, which you can see in the photo. The pot stickers are usually available frozen in a bag, with an enclosed packet of sauce. While you boil the pot stickers, put the little plastic envelope in a glass of warm water. If you wish, before serving them, you can brown the bottom sides of the potstickers in a skillet with a little sesame oil, like they do in restaurants. It takes ten minutes or so for them to brown, depending on the skillet heat.

If you use frozen chicken breasts out of the freezer, like I usually do, put them in boiling water for 20 minutes or so to thaw and cook them. You can also microwave them if you’re in a hurry.

Let the chicken cool, and then dice it into small pieces. Here’s the rest of the recipe (for four):