37. Recipe: Korean Lettuce Cups with SunGold Kiwi-Cucumber Salsa
Kiwi adds a delicious punch to chicken dishes. One kiwifruit contains 117-percent of the daily recommended amount of vitamin C, 38-percent of vitamin K, and tons of other vitamins and minerals like potassium and folate. To easily peel kiwi, use a serrated peeler.
Skill level: Beginner
Serves: 4 (2 lettuce cups per serving)
Start to Finish: 40 minutes
Prep: 20 minutes
Cook: 20 minutes
1/4 cup gochujang sauce (Korean chili pepper paste)*
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 cups cooked, shredded rotisserie chicken
2 SunGold Kiwifruit, peeled and chopped
1/2 cup chopped cucumber
1/4 cup chopped red bell pepper
2 tablespoons chopped onion
2 tablespoons chopped fresh cilantro
8 Bibb lettuce leaves
Lime wedges for serving
1. In medium microwavable bowl, stir together gochujang sauce, soy sauce, and sesame oil. Stir in chicken. Cover loosely with waxed paper. Heat on High power 1 to 2 minutes, stirring halfway through heating, until hot.
2. In small bowl, stir together kiwifruit, cucumber, bell pepper, onion, and cilantro.
3. For each lettuce cup, spoon about 1/4 cup chicken mixture and 1/4 cup salsa onto lettuce leaf. Serve with a lime wedge.
*Chefs note: Sriracha sauce or barbecue sauce can be substituted for the gochujang sauce.
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