- 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)
- Cut the chicken into bite sized pieces.
- In a saucepan over medium heat, bring the water to a gentle simmer, not a boil; add the salt and stir to dissolve.
- 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.
- Transfer the chicken to a cutting board to let cool.
- In a large bowl, combine the chicken, haricots, scallions, carrots, and cilantro. Toss with most of the dressing, reserving about 1 ounce for finishing.
- Taste and adjust seasoning to your liking.
- 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
- 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
- In a small bowl whisk together all ingredients except the olive oil and let sit for a few minutes.
- In a slow steady stream, whisk in the olive oil, until the dressing is well emulsified.
- Taste and adjust seasonings with more chile, salt, or lime to your liking.