POPPY SEED CHICKEN FRUIT SALAD LETTUCE WRAPS
- Chad Brinkerhoff
- Nov 18, 2017
- 1 min read

INGREDIENTS
1 1/2 pounds chicken breasts, cut into bite size pieces
1/2 teaspoon salt
1 large head butter lettuce
Poppy Seed Dressing/Marinade
2 tablespoon cider vinegar
1/4 cup canola oil
1 tablespoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 cup sugar
1 tablespoon sesame seeds
1/2 tablespoon poppy seeds
1 teaspoon minced onion
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon peppier
Dash of sriracha (optional)
Fruit/AvocadoSalad
1 pint strawberries, chopped
1 large mango, chopped
1 cucumber, sliced and quartered
1 large avocado, chopped
2 tablespoons red onion, diced
Garnish
1/2 cup macadamia nuts
1/4 cup toasted coconut (optional)
INSTRUCTIONS
Mix together Poppy Seed Dressing/Marinade ingredients then add 3 tablespoons of the dressing (reserve the rest) along with chicken to large freezer bag and marinate for 1 hour up to overnight.
Heat a dash of olive oil in a large skillet. Add chicken, season with 1/2 teaspoon salt and cook until no longer pink.
Combine cooked chicken, Fruit/Avocado Salad ingredients and reserved dressing to a large bowl, gently toss to combine. Chill for 1 hour up to overnight.
(Optional) To toast coconut, spread coconut flakes in a single layer on a a baking sheet and bake at 350 degrees until just golden, about 5 minutes. Let cool completely.
Meanwhile, dry roast macadamia nuts in large skillet over medium heat, tossing a few times until golden.
To assemble, spoon Poppyseed Chicken Fruit filling into butter lettuce leaves, allowing any excess dressing to drip off. Garnish with macadamia nuts and toasted coconut flakes.
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