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Not every pick-up appetizer needs to be heavy and inside a dough, especially during the summer. These chicken bites are the answer. They’re light, refreshing, easy to assemble, and beautiful, too. Yield: 12 lettuce bites
1 – 1 and 1/2 pounds baby chicken (dark meat cutlets), cut into bite-sized nuggets
1/4 teaspoon ground mustard
1 teaspoon Pereg Paprika
1/2 teaspoon Gefen Garlic Powder
1 teaspoon chili powder
1/2 teaspoon parsley
2 tablespoons olive oil, plus 2 tablespoons for frying
1 teaspoon Tonnelli Worcestershire Sauce
salt, to taste
pepper, to taste
1/2 cup Gefen Mayonnaise
1 teaspoon lemon juice
2 and 1/2 tablespoons red hot sauce
1 teaspoon sugar
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
dash cayenne pepper
1 (16-ounce) package Gush Katif whole lettuce leaves
In a medium bowl, combine chicken, mustard, paprika, garlic powder, chili powder, parsley, olive oil, Worcestershire sauce, and salt and pepper.
Heat two tablespoons oil or nonstick cooking spray in a grill pan or skillet. When the pan is sizzling hot, add chicken. Stir occasionally for seven to 10 minutes until chicken is cooked through. Remove from heat and set aside.
In a small bowl, combine mayonnaise, lemon juice, hot sauce, sugar, garlic, and cayenne pepper.
Cut lettuce into squares or triangular scoops.
Fill each lettuce cup with one tablespoon chicken pieces. Push a long toothpick or skewer through lettuce and chicken to hold it together.
Drizzle dressing over lettuce bites.
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Parsley Fresh parsley or dried?
You can use either just make sure to get the fresh cut small.