Asian-style Lettuce Cup Salad


2 cups shredded cooked chicken (left over roast chicken is ideal)

100g (1cup) bean sprouts

8 snow peas, cut into thin strips

1 carrot, sliced into thin strips

1 green apple, finely sliced

2 spring onion, finely sliced

1 long red chilli, cut into thin strips

1 Delite Mandarin, peeled and segmented with white membrane removed, cut each segment in half

¼ cup mint leaves

2 Tablespoon toasted sesame seeds

half iceberg lettuce, leaves separated


2 teaspoons brown sugar

1/4 cup Delite mandarin juice

3 cm piece fresh ginger, peeled

1 Tablespoon fish sauce


To make dressing, place sugar and juice in screw top jar and shake to mix well until sugar dissolves. Finely grate ginger over a plate. Gather ginger pulp and squeeze ginger juice into jar, also adding any juice collected on plate, discarding the remaining ginger fibre. Add fish sauce to jar, replace lid and shake again to mix well.

Arrange lettuce cups on a platter.  Put chicken, bean sprouts, snow peas, carrot, apple, spring onion, chilli, mandarin segments, mint leaves and half of the sesame seeds in a large bowl. Pour over dressing and gently toss to combine. Scatter over remaining sesame seeds.  

Serve salad with pile of lettuce leaves alongside. To eat, pile salad into lettuce cups, using fingers wrap over edge of leaves either side to form a parcel. Enjoy.