Recipes

• 1/2 pkg (150 g)
  Lilydale^® Seasoned, Oven Roasted Chicken Breast strips
• 1/2 cup (125 mL)
  creamy peanut butter
• 3 tbsp (45 mL)
  sodium-reduced soy sauce
• 2 tbsp (30 mL)
  lime juice
• 4 tsp (20 mL)
  Asian garlic chili sauce
• 1 tsp (5 mL)
  granulated sugar
• 2 cups (500 mL)
  purple cabbage, thinly sliced
• 1 cup (250 mL)
  carrot, shredded
• 1 cup (250 mL)
  cucumber, chopped
• 1 cup (250 mL)
  bean sprouts
• 12
  large leaves Boston lettuce leaves
• 1/4 cup (60 mL)
  green onion, thinly sliced
• 1/2 cup (125 mL)
  cilantro leaves
• 1/2 cup (125 mL)
  peanuts or chopped cashews (optional), crushed
• Lime wedges

1. In bowl, mix together peanut butter, soy sauce, lime juice, garlic chili sauce, sugar and 3 tbsp (45 mL) water until smooth. (Sauce can be covered tightly and refrigerated for up to 3 days.)
2. Toss together cabbage, carrots, cucumber and sprouts; divide evenly among lettuce leaves. Top with Lilydale^® Seasoned, Oven Roasted Chicken Breast strips.
3. Garnish with green onion, cilantro, and peanuts (if using). Serve with sauce and lime wedges.

For a spicy kick, drizzle with additional garlic chili sauce.