Blueberry Vinaigrette Main Dish Recipes

Asian Chicken Lettuce Cups
2 Chicken Breasts Roasted or Rotissere
4 Iceberg Lettuce Leaves
½ Cup Julienned Snow Peas
½ Cup Shredded Cabbage
½ Cup Shredded Carrot
½ Cup Diced Green Onion
½ Cup Julienned Water Chestnuts
½ Cup Dried Blueberries
3 Tablespoons Vegetable Oil
1 Cup Diced Water Chestnuts
3 Tablespoons Chopped Green Onion
1 Teaspoon Minced Garlic
Fried Rice Noodles (Follow package directions for rice sticks-they are optional)

Dressing Ingredients:
½ Cup Blueberry Vinaigrette
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Ketchupo
1 Tablespoon Lemon Juice
1 Teaspoon Sesame Oil
1 Tablespoon Chinese Hot Mustard
1-3 Teaspoons Chili Garlic Sauce

Stir Fry Sauce Ingredients:
2 Tablespoons Soy Sauce
2 Tablespoons Dark Brown Sugar
½ Teaspoon Rice Vinegar

To prepare the stir fry sauce: Mix th soy sauce, brown sugar, and rice vinegar together in a small bowl. 

Bring two tablespoons of the vegetable oil to high heat in a wok or large frying pan.  Saute the chicken breast for 4-5 minutes per side or until done. Remove the checken from the pan to cool.  Keep the oil in the pan.  The waterchestnuts should be cup in to pea sizes.  Cut the chicken into dime size pieces. With the wok or pan on high heat, add the remaining 1 Tablespoon vegetable oil, the chicken, water chestnuts, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a few minutes.  Spoon it into a dish line with the fried rice noodles. 

Make the lettuce cups by slicing the top off a head of iceberg lettuce right through the middle of the head.  Pull your lettuce cups off the outside of this slice. Make the special sauce by adding your desired measurement of mustard and chili sauce to the special sauce blend. (1 Teaspoon of each mustard and chili sauce for mild, increase each to 2 or 3 fro medium or hot).  Stir well.

Assemble the lettuce cups by spooning filling into a lettuce cup. Add special sauce over the top.