Bite with Belkys: Grilled Chicken Lettuce Wraps

The Chef: Frank Jeannetti
The Restaurant: Essensia (inside The Palms Hotel & Spa)
The Dish: Grilled Chicken Lettuce Wraps

Ingredients for soy sesame vinaigrette:

1 egg
1 egg yolk
2 oz. of rice wine vinegar
2 oz. of low sodium soy sauce
2 oz of sesame oil
2 oz of extra virgin olive oil
salt, to taste
ground white pepper, to taste

Method of Preparation:

-In a blender, add one egg, one egg yolk, soy sauce and let it mix.

-Then, as the blender is mixing slowing pour in sesame oil and extra virgin olive oil.

-Lastly, season the dressing with salt and white pepper and mix it one more time.

Ingredients for the grilled chicken salad:

4 oz. of boneless, skinless chicken breast, grilled
2 heads of napa cabbage, saved about 1/2 inch (green only)
1 bunch of watercress, chopped
16 pcs. of crispy wonton
12 leaves of bibb lettuce
salt, to taste
ground white pepper, to taste

Method of Preparation:

-First, combine napa cabbage, watercress, crispy wonton and julienne grilled chicken.

-Then, coat the salad with the dressing, add a pinch of salt and white pepper and toss.

To Plate:

Place the chicken salad on top of bibb lettuce. You can garnish with sliced cucumber, fried noodles, carrots and sesame seeds.

Serving Suggestion: Pinot Gris

Serves: 4

FOR MORE INFORMATION:

Essensia (inside The Palms Hotel & Spa)
3025 Collins Avenue
Miami Beach, FL 33140
305-908-5458
www.thepalmshotel.com