Appetizer: Asian Chicken Salad

Asian inspired chicken salad that you can also wrap in fresh lettuce.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

This recipe includes superfoods such as:

Chicken Breast, Nuts

Health benefits of Asian Chicken Salad

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 tsp salt
1 tsp toasted sesame oil
1/2 lb ground chicken breast
2 tsps hot pepper sauce
2 tbsps hoisin sauce
8 oz bamboo shoots, minced
1 cucumber, seeded and sliced
2 cloves garlic, minced
2 tsps ginger, minced
8 leaves small butter lettuce
1 cup chopped onion, minced
1 medium green onion, chopped
8 oz water chestnuts, minced
1 tbsp peanut butter
2 tsps soy sauce
2 servings 1 packet sugar substitute

Instructions

1. In a medium bowl, combine the bamboo shoots, water chestnuts, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.

2. Mist a large, non-stick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant.

3. Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.

4. Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.

5. Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot.

6. Stir in the sesame oil. Remove the pan from the heat.

7. Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish.

8. Top with green onion and cucumber. Serve immediately.