Asian Chicken Salad Lettuce Wraps

• FOR THE DRESSING:
• 1/4 cups Rice Vinegar
• 2 teaspoons Soy Sauce
• 2 teaspoons Sesame Oil
• 1 Tablespoon Peanut Oil
• 2 Tablespoons Honey
• 2 teaspoons Finely Minced Fresh Ginger
• 1 clove Garlic- (large Clove) Minced
• 1 teaspoon Dry Mustard
• 1/4 teaspoons Crushed Red Pepper Flakes
• Kosher Salt And Freshly Ground Pepper, To Taste
• FOR THE CHICKEN SALAD:
• 3 cups Cooked And Shredded Chicken, In Bite Size Pieces
• 1 cup Very Thinly Sliced Carrot
• 1/2 cups Thinly Sliced Red Pepper
• 2 whole Green Onions, Thinly Sliced
• 3 Tablespoons Chopped Fresh Cilantro
• TO ASSEMBLE THE WRAPS:
• 1 whole Head Large-leaf Lettuce Of Your Choice, Leaves Separated
• 2 teaspoons Black Sesame Seeds
• Peanut Dipping Sauce, To Serve (optional)

1. For the dressing:
2. Combine vinegar, soy sauce, sesame oil, peanut oil, honey, ginger, garlic, mustard, and red pepper flakes. Season with salt and pepper. Set aside.
3. For the chicken salad:
4. Toss together the chicken, carrot, red pepper, green onions, and cilantro. Drizzle with the dressing and toss lightly to coat. Cover and marinate in refrigerator for at least 30 minutes.
5. To assemble the wraps:
6. Spoon chicken salad into lettuce leaves and sprinkle with sesame seeds. Serve with your favorite peanut dipping sauce, if desired.

dressing, ubc, soy sauce, sesame oil, peanut oil, honey, fresh ginger, clove garlic, dry mustard, ubc, kosher salt, chicken salad, chicken, carrot, red pepper, green onions, fresh cilantro, wraps, black sesame seeds, peanut dipping sauce

Taken from tastykitchen.com/recipes/salads/asian-chicken-salad-lettuce-wraps/ (may not work)