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Chicken lettuce cups

Dani Valent
Dani Valent

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Chicken lettuce cups
Chicken lettuce cupsJulian Kingma

This picnicky version of sang choy bau is healthy, crunchy and energising, not to mention gluten-free. This quantity will last two children for about three days. The chicken makes great sandwich filling, too.

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Ingredients

  • 2 chicken breasts

  • 60g mayonnaise

  • 1 stick celery, chopped into small dice

  • 8 mint leaves, finely chopped

  • 6 chives, finely chopped

  • 1 tsp lemon zest

  • salt and pepper, to taste

  • cos lettuce leaves

Method

  1. Step 1

    Steam the chicken breasts until cooked through. A whole chicken breast takes about 15 minutes (poke it with a skewer to ensure juices run clear). Set chicken aside to cool. Finely chop once cool and mix gently with other ingredients.

  2. Step 2

    Separate the lettuce leaves and send a few pristine scooped leaves to school, along with chicken filling in a separate container, a cold pack and a spoon.

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Dani ValentDani Valent is a food writer and restaurant reviewer.

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Original URL: https://www.theage.com.au/goodfood/recipes/chicken-lettuce-cups-20150126-3ounr.html