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Chicken Noodle Lettuce Cups

David Loftus

Get the whole family involved in making this incredibly simple and tasty chicken noodle recipe, then let everyone build their own lettuce cup. It’s nice to keep things fresh and use lettuce as a wrap—try it for other recipes like fajitas, too. Shredding the chicken makes it go a lot further, so you can feed the whole family with just two chicken breasts.

Serves 4 adults

  • 2 (8 oz) skinless, boneless chicken breasts, preferably free-range, and antibiotic- and hormone-free
  • 2 tsp olive oil
  • Sea salt and black pepper
  • 1 Tbsp sesame seeds
  • 1 Tbsp honey (remember, honey should not be given to kids under 1)
  • 1 bundle dried fine Chinese freerange egg noodles or rice noodles (roughly 1 3/4 oz)
  • 1/2 cucumber
  • 2 small carrots, peeled
  • 1 cup snow peas (roughly 3 oz)
  • 2 scallions, trimmed
  • 1/3 cup cilantro leaves
  • Juice of 1 lime
  • 1 tsp soy sauce
  • 1 head Bibb lettuce
  • Optional garnish: 1 red chili pepper, finely sliced

Cook the Chicken: Get your barbecue hot. If cooking indoors, put the grill pan on high heat. Score the chicken breasts with a sharp knife at 1-inch intervals to help them cook more quickly and evenly. drizzle with olive oil; add a pinch of salt and pepper. Cook, turning occasionally, for 10 minutes, or until golden and cooked through. Coat chicken with sesame seeds and honey (if using). move to a cutting board, then use two forks to shred the chicken.

Make the Noodle Salad: Meanwhile, cook the noodles according to package directions and drain well. While they’re cooling, quarter the cucumber lengthwise, scrape out the seeds, then finely slice. Use your vegetable peeler to cut the carrots into ribbons. Slice the snow peas in half, and finely slice the scallions. Toss veggies with the cold noodles, cilantro, lime juice, and soy sauce. Peel whole leaves off the lettuce head, wash, and spin dry (or place between two paper towels).

Assemble the Cups: Take everything to the table and let the family build their own lettuce cups.

How Big's a Serving?

For adults = 1 cup (3 oz) cooked chicken and 1 cup noodle salad.
For ages 2 to 11 = 1/3 to 1 cup (1 to 3 oz) chicken and 1/4 to 1/2 cup noodle salad (depending on age, size, and activity level).

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