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Salads - Lettuce Wraps

  • About 12 nice lettuce leaves
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced ginger root
  • 1¼ pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 2 tablespoons rice vinegar
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey
  • 1 pound dark sweet cherries, pitted and halved
  • 1½ cups shredded carrotts
  • ½ cup chopped green onions
  • 1/3 cup sliced almonds, toasted

In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add ginger and chicken; sauté seven to 10 minutes. In a large bowl, whisk together 1 tablespoon oil, vinegar, teriyaki sauce and honey until well mixed. Add the chicken mixture, cherries, carrots, onions, and almonds; toss. Spoon equal amounts of the mixture onto each lettuce leaf and roll up; serve.
Submitted By: Janice White
Washington Farmers Co-op
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