Chicken Sate Lettuce Wraps with Pineapple Jicama Slaw

This recipe gave me a chance to work with a brand new (to me) ingredient. – jicama! Prior to this, my only encounter has been on salad bars where it is typically julienned. It was interesting to see the root vegetable, closely related to the potato in its natural state. I googled how to work with the jicama and it was really quite easy.

The slaw took a lot of time to prep due to all the chopping required. I would recommend tackling that task the night before. However, once it was ready to go, the rest of the recipe came together quite quickly. We enjoyed this meal as a nice light dinner prior to Bryan’s volleyball game. It was definitely enough to feel satisfied but not be weighed down. I bet this would make a good lunch served cold as well.

Adapted from Cara’s Cravings

Ingredients
Slaw
1 jalapeno pepper, seeded and minced
1 lime, juiced and zested
1 tbsp rice vinegar
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
freshly ground salt & pepper, to taste
about 1 cup diced pineapple (150gm)
about 1 cup julienned jicama (100gm)

Chicken Sate
1 lb boneless, skinless chicken breast
1.5 tbsp brown sugar
3 tbsp reduced sodium soy sauce
3 tsp grated fresh ginger
1 lime, juiced and zested
pinch of crushed red pepper
2 garlic cloves, minced

Peanut Sauce
3 tbsp PB2, mixed with a little water
1 tbsp low-sodium soy sauce
1 tbsp seasoned rice vinegar
1 tbsp chili paste with garlic
1/2 teaspoon sugar

10 leaves Boston Bibb lettuce, washed and dried

Directions
1 Combine all of the slaw ingredients in a large bowl and chill until ready to serve.

2. For the chicken sate, combine the brown sugar, soy sauce, ginger, red pepper, and garlic. Slice the chicken into thin strips and toss with the marinade in a bowl or shallow baking dish. Let marinate for 10 minutes at room temperature, or up to an hour in the refrigerator.

3. Meanwhile, whisk together the peanut sauce ingredients.

4. Preheat large pan over medium heat. Remove the chicken from the marinade and discard marinade. Cook for 8-10 minutes, or until cooked through. Remove from heat and chop chicken into bite sized pieces.

5. Serve chicken in lettuce leaves with pineapple-jicama slaw and peanut dipping sauce. Enjoy!

The Facts
Four Servings, Including Sauce