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servings:4
cook time:20min
Ingredients
1 lb. skinless, boneless chicken breast, cut into bite-size strips
1/4 cup bottled light Asian-style dressing with sesame and ginger
2 cups packaged julienned carrots
1/8 tsp. crushed red pepper
1 head butterhead lettuce, leaves separated
1/4 cup honey-roasted peanuts, chopped
Lime wedges
cook time:20min
Ingredients
1 lb. skinless, boneless chicken breast, cut into bite-size strips
1/4 cup bottled light Asian-style dressing with sesame and ginger
2 cups packaged julienned carrots
1/8 tsp. crushed red pepper
1 head butterhead lettuce, leaves separated
1/4 cup honey-roasted peanuts, chopped
Lime wedges
Directions
Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper. On a large platter arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture. Sprinkle with nuts. Serve with remaining dressing and lime wedges.
Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges. Serves 4.
Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper. On a large platter arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture. Sprinkle with nuts. Serve with remaining dressing and lime wedges.
Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges. Serves 4.
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