2 heads Mucci Farms Naked Leaf™ Living Butter Lettuce
12–15 Mucci Farms Blended Flavours™ Tomatoes, halved
Mucci Farms Naked Leaf Living Basil leaves, to garnish
3 grilled chicken breasts, cut into thin strips
3 tbsp tahini
Salt and pepper, to taste
Quick Pickles
4 Mucci Farms Sweet-to-the-Point™ Mini Pointed Peppers, thinly sliced into rings
1 Mucci Farms CuteCumbers™ Snack-Sized Cucumber, thinly sliced crosswise
1 small skin-on yellow beet, shaved or thinly sliced crosswise
3 radishes, thinly sliced crosswise
¾ cup white wine vinegar
½ cup water
¼ cup lime juice
2 tsp kosher salt
1 tsp sugar
½ tsp dried oregano
Prep Time: 20 min
Cook Time: 15 min
Servings: 4
1 To make pickles, place sliced peppers, cucumbers, beets, and radishes in a mason jar or tall heatproof glass. In a small saucepan, combine vinegar, water, lime juice, salt, sugar, and oregano. Bring to a simmer, stirring over high heat. Pour over vegetables and let sit 10–15 minutes.
2 To build lettuce cups, place 2–3 strips of chicken on each medium or large lettuce leaf. Drizzle lightly with tahini and top with tomatoes and pickles.
3 Garnish cups with basil and season with salt and pepper to taste. Enjoy!
To learn more about Mucci Farms, visit www.muccifarms.com
