Chicken Cashew Lettuce Boats
Makes 4 Servings(3 each)
By Sarah Gilks
12 romaine lettuce hearts –firm crisp pieces
2 chicken breasts, cooked and cut into cubes
1 medium green pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 jalapeño pepper (optional), thinly sliced
½ cup raw cashews
4 green onions, white and tender green parts, sliced
Separate lettuce leaves removing and discarding any discolored leaves. Place on a plate, cover with moist towels and refrigerate.
Toss all ingredients in a bowl except green onions and cilantro
¼ cup low sodium chicken broth (or water)
2 tbsp. hoisin sauce
1 tsp. rice vinegar
¼ tsp. sesame oil
1 tsp. arrowroot powder (or cornstarch)
3 cloves garlic, minced
In a small sauce pan whisk together all ingredients over medium heat until thickened.
Pour sauce over chicken, cashew and vegetable mixture, stir to coat
Arrange lettuce boats on a plate, spoon warm mixture onto each boat and garnish with green onions and cilantro.
Mixture can be refrigerated and served cold following the above instructions. Do not assemble until ready to be eaten so that the lettuce remains crisp.
One appetizer: 19 calories, 1 g fat, 3 mg cholesterol, 58 mg sodium, 1 g carbohydrate, 0.55 g fiber, 1 g protein