Ingredients
3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes1 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons olive oil1-1/2 cups shredded carrots1-1/4 cups coarsely chopped pitted fresh sweet cherries4 green onions, chopped1/3 cup coarsely chopped almonds2 tablespoons rice vinegar2 tablespoons reduced-sodium teriyaki sauce1 tablespoon honey8 Bibb or Boston lettuce leaves
Preparation
Sprinkle chicken with ginger, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 3-5 minutes or until no longer pink.
Remove from heat. Stir in carrots, cherries, green onions and almonds. In a small bowl, mix vinegar, teriyaki sauce and honey; stir into chicken mixture. Divide among lettuce leaves; fold lettuce over filling.
