Yummy THursdays: Cabbage Wraps

1  pound  skinned and boned chicken breasts, cut into large cubes
1 1/2  tablespoons  thinly sliced fresh ginger
1/2  red onion, thinly sliced
4  green onions, thinly sliced
3 1/2  tablespoons  Asian fish sauce
1  teaspoon  grated lime rind
1/4  cup  fresh lime juice
1  small jalapeño pepper, minced
2  teaspoons  sesame oil
3/4  teaspoon  ground red pepper
1/2  cup  dry-roasted unsalted peanuts, coarsely chopped
1  small green cabbage, cut into wedges
Toppings: baby carrot slices, cucumber slices, radish slices


  1. Process chicken in a food processor until the consistency of ground beef.
  2. Cook chicken in a lightly greased large skillet over medium-high heat 10 minutes or until done, stirring often. Drain and place in a large bowl.
  3. Cut sliced ginger into thin strips.
  4. Stir ginger and next 8 ingredients into chicken. Cover and chill 15 to 30 minutes or until ready to serve, stirring in peanuts during last 5 minutes.
  5. Spoon chicken salad onto individual cabbage wedge leaves. Serve with desired toppings.

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Written by BossyGirl1980

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