Spicy Asian Chicken Lettuce Wraps

Serves 4

INGREDIENTS

•  2 boneless, skinless chicken breasts
• 3 cups water
• 1 tablespoon Kosher salt
• 2 ½ ounces haricot vert, steamed and thinly sliced
• 4 green onions, trimmed and cut in rings
•  ¾ cup carrot shreds
•  1 bunch fresh cilantro, stems removed and leaves finely chopped
• 2 heads baby romaine or bibb lettuce, washed and leaves separated
• Freshly ground black pepper
• Lime wedges, for serving (optional)
• Spicy Asian Dressing (recipe follows)

DIRECTIONS

1. Cut the chicken into bite sized pieces.
2. In a saucepan over medium heat, bring the water to a gentle simmer, not a boil; add the salt and stir to dissolve.
3. Add the chicken, reduce heat to medium-low, and gently poach the meat until it is opaque and no longer pink at the center when cut, about 10 to 15 minutes.
4. Transfer the chicken to a cutting board to let cool.
5. In a large bowl, combine the chicken, haricots, scallions, carrots, and cilantro. Toss with most of the dressing, reserving about 1 ounce for finishing.
6. Taste and adjust seasoning to your liking.
7. Arrange the lettuce leaves on a platter. Divide the chicken among the leaves and drizzle reserved dressing over all wraps. Pass the lime wedges, if desired.

Spicy Asian Dressing
Makes about 4 ounces

INGREDIENTS

• 1 tablespoon spicy chile paste (or to your taste)
• 1 teaspoon hot mustard
• 1 tablespoon soy sauce
• 1 lime for juice and finely grated zest
• 1 teaspoon black sesame seeds
• 1 to 2 packets stevia (or your preferred non-caloric sweetener)
• 2 tablespoons olive oil

DIRECTIONS

1.  In a small bowl whisk together all ingredients except the olive oil and let sit for a few minutes.
2. In a slow steady stream, whisk in the olive oil, until the dressing is well emulsified.
3. Taste and adjust seasonings with more chile, salt, or lime to your liking.