Spicy Asian-Chicken-Salad Lettuce Cups
Submitted by Wynter Weaver on Thu, 10/01/2009 - 12:05pm
Okay, I admit that this isn't an original recipe. The food geniuses at Food&Wine magazine are to be credited for this, and Alan for sending it to us.
It is delicious and though the recipe isn't completely Paleo, it can be easily modified to be.
Recipe From: http://www.foodandwine.com/recipes/spicy-asian-chicken-salad-lettuce-cups
Ingredients
1. 1/2 cup mayonnaise
2. 2 teaspoons sambal oelek or Chinese chile-garlic sauce
3. 1 teaspoon Dijon mustard
4. 1/2 teaspoon Asian sesame oil
5. One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into bite-size pieces
6. 1/3 cup water chestnuts, coarsely chopped
7. 2 scallions, white and green parts thinly sliced
8. Kosher salt and freshly ground pepper
9. 12 Bibb or iceberg lettuce leaves
10. 1 Hass avocado, peeled and cut into 12 slices
11. Lime wedges, for serving
Directions
1. In a medium bowl, mix the mayonnaise with the sambal oelek, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.
*The chicken salad can be refrigerated for up to 2 days.
Modifications: Although Mayo isn't technically Paleo, you can find minimally processed condiments that are made with completely natural ingredients. You can always sub the Mayo for coconut milk or leave it out altogether.
Recipes
Cinnamon Muffins
These are a delicious alternative to cinnamon rolls for a quick addition at breakfast or part of brunch!
Ingredients:
Muffin mix-
2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon coconut milk
1/2 cup honey
Glaze-
2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter
Directions:
Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.
Bake for 20-25 minutes or until golden brown.
Mix all the topping ingredients in a separate bowl, and drizzle over the muffins.
*Recipe has been modified from original recipe from tropicaltraditions.com
