Makes: 4 servings
Time: 20 Minutes
1/2 cup fresh orange juice (from 1 large navel orange)
6 tablespoons white wine vinegar
1/4 cup honey
2 tablespoons finely chopped fresh garlic (from about 6 cloves)
1 teaspoon crushed red pepper
1/2 teaspoon kosher salt
12 ounces hot shredded boneless, skinless rotisserie chicken breast (about 2 cups)
8 large Bibb lettuce leaves (about 2 oz.)
3/4 cup julienne-cut daikon radish (about 4 oz.)
3/4 cup julienne-cut English cucumber (about 4 oz.)
1/4 cup unsalted dry-roasted peanuts, chopped
4 lime wedges
Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat.
Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.
Image: Victor Protasio
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
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