Asian-spiced chicken over a giant bed of lettuce. Inspired by fun lettuce wraps, but much simpler. Just place the toppings on top of the greens, no rolling or wrapping required!
*If you are just here for the recipe, scroll to the bottom!
Happy Monday, friends! I hope the weekend was good to you 🙂
I spent much of it work, work, working so that I can truly relax and thoroughly enjoy some beach time when we head out to Cape May, NJ for a wedding in a couple of days. Despite being at the desk and behind the computer, I did manage to go to Yoga on the Rocks, run with Bernie and Cooper, go on some dog walks, and do a bit of baking. So, it wasn’t all that bad 😉
Brian and I left our Denver apartment promptly at 5:30am so we were there as soon as the doors opened at 6am. This allowed us to pick exactly where we wanted to set up and save spots for friends that were joining us later.
This year, The River Yoga hosted several of the classes in addition to CorePower Yoga. The class we attended was taught by The River teachers and it was truly wonderful.
Two teachers taught the class and both did an amazing job of explaining the poses, giving things to think about, and having a good time. It was the perfect balance of what I look for in a yoga class.
OK, now about that Asian Lettuce Wrap Salad.
This recipe was inspired by Kate Scarlata’s low FODMAP Asian Chicken Lettuce Wraps. When I was first diagnosed with IBS and SIBO and instructed to follow a low FODMAP diet, I found Kate Scarlata’s blog and website to be very valuable resources.
Her recipes are completely amazing, and those Asian Chicken Lettuce Wraps were one of the first things I tried from her site.
Over time, after I make a recipe enough I start to add my own little flair. (Anyone else do this too!?)
While the original wraps are super tasty, I found myself piling the topping on a heaping bowl of lettuce rather than wrapping them.
I added a little bit of an Asian-inspired dressing and voila! I created a delicious (and tummy friendly) Asian Lettuce Wrap Salad!
The things that make these wraps SO tasty are the perfect balance of sweet bell pepper, spicy ginger, crunchy water chestnuts, nutty sesame oil, flavorful tamari, and nutritious bok choy (<–had to throw that one in there!)
Asian-spiced chicken over a giant bed of lettuce. Inspired by fun lettuce wraps, this is much simpler. Just place the toppings on top of the greens, no rolling or wrapping required!
3 Tbsp rice vinegar
1 Tbsp extra virgin olive oil
1/2 tsp sesame oil
2 tsp fresh ginger, minced or grated
1 Tbsp chives, finely chopped
1/8 tsp salt
1 lb ground chicken
1 red bell pepper, chopped
8 oz water chestnuts, diced
2 Tbsp fresh ginger, minced or grated
2 Tbsp fresh chives, finely chopped
2 baby bok choy, roughly chopped
2 Tbsp reduced sodium Tamari
1 head of bibb lettuce, cleaned and roughly chopped
1 head of romaine lettuce, cleaned and roughly chopped
2 carrots, grated
Dressing: In a small dish, whisk all ingredients together until combined. Adjust flavor to taste and set aside.
Chicken: Spray a medium to large skillet with coconut oil cooking spray (or your favorite), and heat to a medium heat. Add the ground chicken breast and cook stirring occasionally for about 3-5 minutes. Next, add the bell pepper and water chestnuts. Cook for about 2 more minutes. Add the ginger, chives, bok choy and tamari. Cook for about 1 more minute, or until the bok choy is wilted. Remove from heat.
Salad: Divide the lettuce between 4 bowls. Top each bowl with the cooked chicken topping and salad dressing.