Chicken Salad Wraps Thai Flavored Salad

Impress your guests with these delicious lettuce wraps.
They make a wonderful appetizer, or light main dish.
The ginger, soy sauce, and peanuts give this
chicken salad recipe its Thai flair and the
crisp lettuce gives it a nice finish.

Ingredients:
1 tsp toasted sesame oil
1/4 cup light vegetable oil, such as canola oil
1/4 cup seasoned rice wine vinegar
2 tbsp fresh squeezed lime juice
1 tbsp soy sauce
1 tbsp dark brown sugar
2 tbsp smooth peanut butter
1 inch fresh ginger, peeled and chopped rough
1 large garlic clove, peeled and chopped rough
1 tsp Asian chili paste
2 tbsp mayonnaise
1/3 cup chopped fresh cilantro leaves, divided into thirds
3 cups cooked chicken, cut into 1-inch cubes
1/2 cup green onion, chopped (green and white parts)
1/2 cup shredded carrots
1 small red bell pepper, chopped into small dice
1 1/2 cups bean sprouts
1 1/2 cups chopped peanuts
1 large head iceberg lettuce

Directions:
Put first 11 ingredients in a blender or food processor.
Blend or pulse until smooth.
Add 1/3 of the chopped cilantro and pulse
only slightly to evenly distribute the cilantro in the dressing.
Transfer the dressing to a small mixing bowl and set aside.
The dressing can be made up to 2 days in advance.
(Cover and refrigerate the dressing if making ahead).
Put the chopped chicken in a large mixing bowl.
Add the onion, carrots, bean sprouts, red pepper,
3/4 cup peanuts and another third of the cilantro.
Add the dressing and toss gently to coat evenly.
Remove and discard any brown or tough outer lettuce leaves.
Remove 12-14 whole leaves (large leaves can be torn in half).
Rinse each leaf and pat gently with a paper towel to dry each leaf.
To serve, mound 2-3 heaping tablespoons
of the chicken salad mixture onto a lettuce cup.
Fold the cup over "taco" style and serve.