Easy Thai Chicken Salad Lettuce Wraps

• Gluten free

• Meat

  • 2 10 oz cans Clover valley canned chicken

• Produce

  • 1 tsp Cilantro
  • 2 tsp Clover valley minced garlic
  • 1 cup Clover valley peanuts
  • 1/2 tsp Ginger, powder
  • 1 Lettuce, leaves

• Canned Goods

  • 1/4 cup Coconut milk, full-fat

• Condiments

  • 1 tsp Lime juice

• Baking & Spices

  • 1/8 tsp Red pepper
  • 1 Red pepper, sweet
  • 1/4 tsp Salt

Found on joyfilledeats.com

Description

Ingredients

• 2 10 oz cans Clover Valley Canned Chicken, well drained
• 1/4 cup full fat coconut milk
• 2 tsp Clover Valley Minced Garlic
• 1 tsp lime juice
• 1/2 tsp ginger powder
• 1 tsp chopped cilantro
• 1/4 tsp salt
• 1/8 tsp crushed red pepper, optional
• 1 sweet red pepper, seeded and chopped
• 1 cup Clover Valley Peanuts, divided
• lettuce leaves, to serve

Directions

• Stir together the first five ingredients. Fold in the chopped pepper.
• In a small rocket blender or food processor pulse 1/2 cup of the peanuts until finely chopped (make sure to not turn them into peanut butter).
• Stir the finely chopped peanuts into the chicken salad. Sprinkle the rest of the peanuts on top. Serve in pieces of lettuce.