Chicken Lettuce Wraps with Two Dressings
This dish is also fantastic made into a main course salad. Just chop the lettuce and assemble with the noodles and vegetables; drizzle with both dressings.
Serves 4
4 boneless, skinless chicken breasts
Asian sesame oil, for rubbing on the breasts
salt and pepper, for seasoning
Preheat a medium skillet over medium heat. Cut each chicken breast in half horizontally to create two thin breasts. Rub some of the sesame oil on both sides of each breast and season with salt and pepper. Lay the meat in a hot skillet (you may have to do this in two batches) and fry until the chicken is fully cooked. Transfer to a plate and let the chicken cool. Chop into cubes.
Filling
1 head leaf lettuce, leaves separated
1 large carrot, finely julienned
1 red pepper, finely julienned
1 mango, peeled and diced
125 g rice vermicelli noodles, cooked according to package instructions and cooled under running water
Lime-Cilantro Vinaigrette
6 tbsp olive oil
2 tbsp lime juice
3 tbsp finely chopped cilantro
pinch chili flakes
1 tsp mirin or honey
1 tsp fish sauce or ¼ tsp salt
Whisk all together and set aside.
Hoisin Dressing
¼ cup hoisin sauce
¼ cup water
Whisk together and set aside.
To assemble, lay one lettuce leaf on a plate. Top with some chicken, shredded carrot and pepper, diced mango and some noodles. Drizzle with the lime-cilantro vinaigrette and the hoisin dressing. Fold up and serve immediately.
