Store-bought salad dressings are a wonderful ingredient to have on hand. Besides their original purpose, they make a great seasoning for a variety of dishes. In this recipe, an Asian-style sesame and ginger vinaigrette is tossed with chicken chunks and grated carrots. The deliciously textured combination is served inside lettuce cups. Topped with crunchy peanuts and fresh squeezed lime, this meal is so scrumptious no one will know you took help from a bottle! Learn the recipe and
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
- 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: Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges.
- Poultry, Main Dishes
- Other Asian