Thai Basil Chicken Lettuce Wraps

This would make a good appetizer anytime, or a good light main dish for summertime.

Peanut Sauce

2 tbsp dry-roasted peanuts

1 tbsp chopped fresh basil

1/4 c. poppy seed salad dressing

2 tsp soy sauce

1 tsp finely grated gingerroot

1 diced (or pressed) garlic clove

1 tbsp rice vinegar

1 tbsp water

Salad

1 small cucumber

1/2 medium red bell pepper

1 1/2 c. shredded cooked chicken

4 large Boston, bibb, or Romaine lettuce leaves

Additional chopped peanuts and chopped fresh basil (optional)

For sauce, chop peanuts in food processor. Chop basil with knife. Combine all sauce ingredients in bowl and set aside.

For salad, peel cucumber; slice into julienne strips avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.

To serve, divide cucumber among lettuce leaves. Spoon chicken mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.