Chicken & Spring Slaw Lettuce Cups
Fresh, flavorful and perfectly filling, these chicken and veggie lettuce cups have
an umami packed and zesty asian inspired flavor. The crunch from peanuts and
crisp lettuce cups perfectly compliment the hearty chicken and delicious slaw
tossed in California Olive Ranch’s Carrot Miso Vinaigrette. This meal comes
together in just about 20 minutes too, making it simultaneously low effort yet
impressively good.
Ingredients
- 1 head of butter lettuce, washed and pat dry
- 2 cloves garlic, diced
- 1lb ground chicken
- 1/2 sweet onion, diced
- 2 tablespoons California Olive Ranch EVOO
- 1 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1 tablespoon garlic powder
- 2 tablespoons coconut aminos or soy sauce
- 5 tablespoons California Olive Ranch Carrot Miso Vinaigrette
- 1 cup shredded purple cabbage
- 3/4 cup shredded carrot
- 1/4 cup roughly chopped peanuts
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Instructions
- Heat a medium sized skillet over medium heat.
- Add in 2 tablespoons California Olive Ranch EVOO to skillet.
- Add in chopped sweet onion and 1/2 teaspoon salt and sauté for 2 minutes until fragrant.
- Add in pound of ground chicken, diced garlic, black pepper, garlic powder and coconut aminos, stir very well.
- Cook chicken thoroughly, for about 10-12 minutes, stirring occasionally.
- While chicken is cooking, add shredded cabbage, carrots, cilantro and California Olive Ranch Carrot Miso Vinaigrette to a medium sized bowl and toss well.
- Serve about 3-4 tablespoon worth of cooked chicken in each lettuce leaf, top with carrot miso slaw, a sprinkle of chopped peanuts and swerve with a lime wedge.
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