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Asian Chicken Salad Lettuce Cups


  • 1 deli rotisserie chicken
  • 2 medium carrots, shredded
  • 1 can(s) (8 oz) sliced water chestnuts, halved
  • 6 scallions, diagonally sliced
  • 1/4 cup(s) plain Greek yogurt
  • 1/4 cup(s) Asian sesame salad dressing
  • 1 head(s) Boston lettuce, separated into leaves
  • Garnish: hot pepper flakes (optional)


Remove and discard chicken skin and pull meat off bones. Tear or cut meat into bite-size pieces. Place in a large bowl with carrots, water chestnuts and scallions.

In a small bowl, whisk yogurt with salad dressing; toss with chicken mixture.

Spoon into lettuce leaves. Sprinkle with hot pepper flakes, if using.

Garlic Shrimp


  • 1 tablespoon(s) olive oil
  • 4 clove(s) garlic,  thinly sliced
  • 1 red chile (seeded for less heat, if desired),  thinly sliced
  • 1 pound(s) medium shrimp,  peeled and deveined
  • Kosher salt and pepper
  • 1/2 cup(s) dry white wine
  • 1 bunch(es) spinach,  thick stems discarded
  • 4 thick slices country bread,  toasted


Heat the oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring, for 2 minutes.

Season the shrimp with 1/4 tsp each salt and pepper and cook for 2 minutes. Turn the shrimp, add the wine and bring to a boil. Reduce heat and simmer until the shrimp are opaque throughout, 2 to 3 minutes.

Add the spinach and cook, tossing, until beginning to wilt, 1 to 2 minutes. Serve over the bread.

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