Isn't spring great? The grass is technicolor green. Leaves are back on the trees. The flowers are illuminating with color. Despite the elevated pollen counts, it is so incredibly beautiful outside. I've pretty much forgotten about the 6 inches of snow that graced us with its presence a week ago. I'm hoping spring has sprung and decides to stick around for a while.
Bikini season is just around the corner. I figured this dish would be just perfect. Bursting with protein and color, these lettuce wraps are a cinch to throw together. Perfect for a light meal, diet plan, or as a lovely addition to a party menu! Eh hem, brides-to-be. Moms-to-be. Any shower throwers out there? You may want to consider this one;)
Asian Chicken Salad Lettuce Wraps
4 cups cooked and shredded boneless, skinless chicken breast
1/2 cup frozen shelled edamame, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped carrot
1 cup non-fat Greek yogurt
2 tablespoons agave nectar
1 tablespoon gluten-free soy sauce
1 tablespoon ginger root, freshly grated
1 head butter or bibb lettuce leaves, washed and dried
In a large bowl, toss together the chicken, edamame, red pepper, and carrot until combined. Set aside. In a smaller bowl, whisk together the yogurt, agave nectar, soy sauce, and ginger. Pour over the chicken mixture. Stir until everything is evenly coated. Serve with the lettuce leaves.
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