Spicy Chicken Salad With Cabbage Wraps

Ingredients

• 3.5 tablespoons asian fish sauce 
• 1 slices toppings: baby carrot cucumber 
• 1 pound skinned and boned chicken breasts cut into large cubes
• 0.5 cup dry-roasted peanuts unsalted coarsely chopped
• 1.5 tablespoons ginger fresh thinly sliced
• 1 small cabbage green cut into wedges
• 4  green onions thinly sliced
• 0.8 teaspoon ground pepper red
• 1 small jalapeno minced
• 0.3 cup juice of lime fresh
• 1 teaspoon lime rind grated
• 0.5  onion red thinly sliced
• 2 teaspoons sesame oil 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Process chicken in a food processor until the consistency of ground beef.
2. Cook chicken in a lightly greased large skillet over medium-high heat 10 minutes or until done, stirring often.
3. Drain and place in a large bowl.
4. Cut sliced ginger into thin strips.
5. Stir ginger and next 8 ingredients into chicken. Cover and chill 15 to 30 minutes or until ready to serve, stirring in peanuts during last 5 minutes.
6. Spoon chicken salad onto individual cabbage wedge leaves.
7. Serve with desired toppings.