Balsamic Chicken Lettuce Wraps
Grilled Balsamic Chicken:
4 Chicken Breasts
1/2 c. Balsamic vinegar (or dressing)
1/2 c. orange juice
1/2 c. olive or vegetable oil
4 tbsp honey
1 tbsp dried basil
salt and pepper to taste.
1/2 cup balsamic vinegar (or dressing)
8-12 Whole Lettuce Leaves
1 pint strawberries, sliced
1/2 c. Pecans
1/2 c. Feta Cheese
1. Mix marinade ingredients, except chicken, in a medium bowl.
2. Season chicken with salt and pepper and place with marinade in ziploc bag. Seal and refrigerate for at least 30 minutes.
3. Grill chicken.
4. Prepare Balsamic glaze by cooking 1/2 c. balsamic vinegar over medium heat until reduced. Sauce should be thick enough to lightly coat the back of a metal spoon.
5. Prepare lettuce wraps; chop chicken and layer in the leaves, followed by the strawberries, pecans and feta cheese. Top with glaze.
Pairs Well With
From the Kitchen of Renee Holmquist