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Categories:
cider vinegar water sugar serrano chile kosher salt garlic matchstick skinless skinless butter cucumber slices peanuts mint
Viewed: 55 - Published at: 8 years agoIngredients
- 2 cups cider vinegar
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons sliced serrano chile
- 3/4 teaspoon kosher salt
- 1 small garlic clove, crushed
- 1 cup matchstick-cut carrot
- 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 1 1/2 cups shredded skinless, boneless rotisserie chicken thigh or drumstick
- 12 butter lettuce leaves
- 24 English cucumber slices
- 6 tablespoons dry-roasted peanuts, chopped
- 1/4 cup torn fresh mint
Method
- Combine first 6 ingredients in a medium saucepan. Bring mixture to a boil; cook 20 minutes. Remove from heat. Stir in carrot; let stand 10 minutes to soften. Add chicken to carrot mixture; let stand 5 minutes. Drain and discard liquid.
- Place about 1/4 cup chicken mixture in each lettuce leaf, and top each lettuce leaf with 2 cucumber slices, 1 1/2 teaspoons peanuts, and 1 teaspoon mint.
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