1 hour ago
Monday, May 9, 2016
I am not a big fan of leftover chicken thighs. The dark meats tends to be greasy and not good for chicken salad the next day (just my humble opinion).
Here is a great rescue for leftover thighs.
You make a nice Asian style sauce and mix it in w/ some julienned vegetables.
Wrap them in some butter lettuce (aka Boston lettuce or Gem lettuce) and a delicious dinner is made.
Here's how to make 6 lettuce cups.
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
small garlic clove, shaved on a citrus zester
Whisk together with a fork and set aside.
For the Lettuce Cups:
1 head of Boston or Butter lettuce, washed and leaves separated (they will look like baskets)
4-5 cooked chicken thighs, shredded
1 small carrot, peeled and cut into matchsticks
a bunch of scallions, sliced
2 radishes, sliced
fresh chopped cilantro
shake of sesame seeds
In a bowl, mix the shredded chicken w/ some of the sauce (you will probably have sauce leftover).
Add in the vegetables and mix w/ the chicken. Add in more sauce as needed (taste as you go).
Spoon the chicken salad into the lettuce leaves.
Sprinkle w/ sesame seeds and a slice of radish and fresh cilantro leaves.
Drizzle w/ more sauce and serve.