1 head of butter lettuce
4 organic chicken breasts
1/2-cup unsalted peanuts
1 bunch fresh chives
1 mango (ripe, diced or cubed)
2 jalapenos (chopped and seeded)
1/4-cup fresh lime juice
Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.
Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.
Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.
In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.
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