How To: Make an Asian grilled chicken salad in lettuce cups

The grill makes everything taste better, even salads. This grilled chicken salad, Asian style, is perfect for finger food. Yes, that's right— finger food. That's because this Asian chicken salad gets wrapped up in lettuce!

Annie B. Copps, Food Editor of Yankee Magazine demonstrates grilled flavorful finger food. Boneless, skinless chicken thighs are marinated in ginger, garlic, soy sauce, brown sugar and herbs. Annie grills them for 3 minutes per side, lets them cool, then slices them into bite-sized pieces. Combined with crunchy vegetables and fresh ginger, you get a mayonnaise-free, bread-free appetizer or light lunch.

INGREDIENTS:

Chicken & Marinade

* 2 lbs boneless, skinless chicken thighs
* 1 cup soy sauce
* ½ tsp crushed red pepper flakes
* 2 tbsp cilantro, chopped
* 2 tbsp parsley, chopped
* 2 tbsp light brown sugar
* 1 tbsp (about 1") ginger, grated or finely-chopped
* 1 tbsp (about 1 clove) garlic, grated or finely-chopped

Salad

* 1 carrot, julienned
* 1 red pepper, julienned
* 2 scallions (green onions), finely chopped
* 3 tbsp cilantro, chopped
* 1 tbsp ginger, grated or finely chopped
* 2 tbsp rice wine vinegar
* 2 tbsp soy sauce
* 2 heads Boston or Bibb lettuce, leaves separated & cleaned

HOW-TO:

1. Place ingredients in a large plastic freezer bag and mix to coat chicken well. Seal and refrigerate at least 4 hours (or overnight; also can be frozen 3-4 weeks)
2. Remove from fridge and let come to room temperature (about 20 minutes) before cooking
3. Prepare grill to medium-high heat. Remove chicken thighs from marinade and shake off excess
4. Grill thighs about 3 minutes per side. Remove to a plate to cool to room temperature
5. Roughly chop the chicken and place in medium bowl

Make Salad & Assemble Dish

1. Add all salad ingredients to the chicken except the lettuce and mix gently to combine
2. Spoon a few tablespoons of the chicken mixture into the center of each of the leaves and place on a platter to serve