Asian-Style Chicken Salad

Ingredients

• 2  tablespoons hoisin sauce
• 2  tablespoons seasoned rice vinegar
• 1  tablespoon reduced-sodium soy sauce
• 1/8  teaspoon crushed red pepper
• 1 1/2  cups shredded or chopped cooked chicken breast (about 8 ounces)
• 4  ounces fresh pea pods, cut into 1-inch-long pieces
• 1/2  of a medium cucumber, quartered lengthwise, seeded, and cut into 1/2-inch-thick slices (1 cup)
• 1/2  cup orange or red sweet pepper cut into bite-size strips
• 2  green onions, thinly sliced
• 8  butterhead (Bibb or Boston) lettuce leaves

Directions

For dressing: In a small bowl, whisk together hoisin sauce, rice vinegar, soy sauce, and crushed red pepper.

In a large bowl, combine chicken, pea pods, cucumber, sweet pepper, and green onions. Pour dressing over chicken mixture; toss to combine. Cover and chill for up to 4 hours.

To serve, divide chicken mixture among lettuce leaves, placing mixture at one end of each leaf. Fold up bottom edge of lettuce over filling; roll up lettuce leaf.