How To Prepare
Directions:

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine 1 tsp sesame oil, rice wine, Splenda, and pepper in a bowl.

Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions

Asian Chicken Lettuce Wraps

Servings

Ingredients

16 oz ground skinless chicken breast
1/2 cup dried shiitake mushrooms
3 tsp sesame oil
2 tbsp rice wine or dry sherry
1 tsp Splenda
freshly ground white pepper , to taste
4 cloves garlic, finely chopped
12 iceberg lettuce leaves, rinsed (careful not to break)
4 tbsp diced scallions

Servings

Ingredients

16 oz ground skinless chicken breast
1/2 cup dried shiitake mushrooms
3 tsp sesame oil
2 tbsp rice wine or dry sherry
1 tsp Splenda
freshly ground white pepper , to taste
4 cloves garlic, finely chopped
12 iceberg lettuce leaves, rinsed (careful not to break)
4 tbsp diced scallions

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Chicken Spinach and Pear Salad

Servings

Ingredients

1 large 12oz skinless, boneless, chicken breast
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
2 teaspoons whole grain mustard seed
8 cups washed baby spinach
4 endives cut lengthwise into thin wedges
1 pear thinly sliced
1 teaspoon black pepper ground
1 Tablespoon Splenda

Servings

Ingredients

1 large 12oz skinless, boneless, chicken breast
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
2 teaspoons whole grain mustard seed
8 cups washed baby spinach
4 endives cut lengthwise into thin wedges
1 pear thinly sliced
1 teaspoon black pepper ground
1 Tablespoon Splenda

Instructions

Directions Slice the chicken breast in half horizontally to make 2 thin cutlets; season with pepper. Spray a large nonstick skillet over medium-high heat with Pam cooking spray. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice. Whisk the vinegar, lemon juice, mustard, Tablespoon of Splenda, and pepper to taste in a large bowl until blended. Add the chicken, spinach, endives, and, pear, and more pepper to taste; toss to combine. Divide among bowls and serve.

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