Cajun Chicken Salad Lettuce Wraps

1. Fill a large saucepan with 8 cups water. Bring to a boil. Add the chicken. Return to a boil. Add the bell peppers.
    
2. Remove from the heat. Let stand for 15 minutes, or until the chicken is no longer pink in the center. Drain well in a colander.
    
3. Meanwhile, in a medium bowl, stir together the remaining ingredients except the lettuce. Add the chicken and bell peppers, tossing to coat.
    
4. To serve, put one lettuce leaf on each plate. Spoon the chicken salad onto the center of each leaf. Tuck in the two short ends of the leaf while rolling it lengthwise away from you to enclose the salad.
    

Level 4: Pureed
Omit the lettuce. In a food processor or blender, process the desired serving(s) into a blender and blend until smooth. The pureed version will work best with all ingredients cold (chicken and peppers chilled after cooking.)

Level 5: Minced and Moist
Omit the lettuce. In a food processor, blender, or with a knife, process or cut the salad into pieces no more than 4 millimeters in size. The mixture should be moist and fit between the tines of a fork.

Level 6: Soft and Bite-Size
Omit the lettuce. As needed, using a knife cut the chicken and bell pepper into pieces no bigger than 1.5 x 1.5 centimeters (the size of your thumbnail). To test for softness, press down on the salad mixture using the back of a fork. The mixture should remain squashed and not regain shape.