Paleo Asian Chicken Salad Lettuce Wraps
adapted from Cooking Light
1 tsp. olive oil
1 lb. chicken breasts or thighs
1 cup chopped cucumber
1/2 red bell pepper, chopped
1 tbs. palm sugar
1 tbs. fresh minced, peeled ginger
2 minced garlic cloves
juice of one large lime
1 tbs. coconut aminos
1/4 tsp. salt
generous pinch of red pepper flakes
1/4 cup raw almond butter
2 tbs. water
3 tbs. minced cilantro
romaine lettuce leaves
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (palm sugar through red pepper flakes) in a blender, and process until smooth. Add almond butter and water; again process until smooth, scraping sides.
Add almond butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Spoon mixture into lettuce leaves for serving.