Thai chicken lettuce boats

Thai chicken lettuce boats

I have missed eating salad (never thought I’d say that in a million years) and I wanted to do something a little different other than serving a salad with the final dish, so instead it’s the serving implement instead!

Ingredients for 1 serving

267g chicken breast, cut into fillet size pieces
46g onions, chopped
52g peppers, sliced
1-2 tsp Thai 7 spice seasoning
6g coconut oil
1 garlic clove, chopped or crushed
1/2 chilli, sliced, seeds or no seeds up to you!
10g fresh coriander, chopped
80g avocado
46g reduced fat sour cream
1/2 lime, juice only
149g baby gem lettuce
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Peel your avocado and mash it with a fork in a bowl – it needs to be really ripe.
  • When its mashed with a few lumps left in just to make the texture interesting add the crushed garlic, chopped chilli and a squeeze of lime.
  • Give everything a good mix and set it aside to marinate.
  • Take a medium frying pan and pop it on to the heat.
  • Add the oil and chicken.
  • Start to brown the chicken and after a few minutes add the peppers and onion.
  • Sprinkle over the Thai 7 spice seasoning and give the ingredients a good stir to coat them with the spices.
  • When you’re happy that the chicken is cooked (it will be firm to the touch), take the pan off the heat and sprinkle the coriander over the chicken.
  • Arrange your baby gem lettuce leaves onto a plate and spoon the chicken mixture onto the lettuce.
  • Serve with your guacamole and sour cream.

You may need a bib as this could get messy!

Notes

  • If you can’t get hold of a baby gem lettuce, a romaine lettuce or chicory would work just as well!
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Nella Foulds
Nella Foulds

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