These fresh lettuce wraps make a great lunch or dinner.
Grill or pan fry chicken breasts until thermometer reads 170F (about 5-7 minutes per side).
While chicken is cooling, chop the corn, red pepper, mint and cilantro.
Wash and dry romaine leaves, keeping them whole.
Combine sauce ingredients and stir.
Heat chicken, red pepper and corn in the frying pan until warm, about 3 minutes.
Add sauce and stir until combined and heated through.
Transfer to a bowl and top with a squeeze of lime, mint, cilantro and cashews.
Serve in romaine leaves.