Asian Lettuce Wrap Chicken Chopped Salad

By cmschnettler

Ingredients

• For the Salad Dressing:
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons grapeseed or canola oil
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/8 tsp kosher 
salt and pepper
• For the chicken:
• 1/4 cup hoisin sauce*
• 1 tablespoon rice vinegar
• 2 teaspoons Sriracha sauce
• 2 tablespoons less sodium soy sauce*
• 1 teaspoon grated fresh ginger
• cooking spray
• 1 pound ground chicken
• 8 ounce can water chestnuts, drained and diced
• 2 tbsp chopped unsalted cashews
• 2 scallions, thinly sliced
• For the Salad:
• 1 head Boston or Bibb lettuce, chopped
• 1 romaine lettuce heart, chopped
• 2 carrots, grated

Details

Cooking time 15mins

Preparation

Step 1

For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.

For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.

Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes.

Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.

For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.

Serve immediately.