Asian Lettuce Wrap Chicken Chopped Salad
Instead of presenting these Asian Chicken Lettuce Wraps as a starter, this recipe combines them with a vibrant, hearty chopped salad! It’s a fresh, fast, and effortless dish to whip up!
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Ingredients
- 3 tablespoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic
- 1/8 tsp kosher salt and pepper
- 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
- 2 tbsp chopped unsalted cashews
- 2 scallions
- 1 head Boston or Bibb lettuce
- 1 romaine lettuce heart
- 2 carrots
- 1 teaspoon sesame oil
- 1 1/2 tablespoons grapeseed or canola oil
Instructions
- 1
To prepare the dressing: In a small mixing bowl, combine the vinegar, oils, honey, ginger, garlic, and season with salt and pepper to your liking. Set this mixture aside for later use.
- 2
For the chicken: In a medium-sized bowl, blend together the hoisin sauce, vinegar, Sriracha, soy sauce, and ginger. Put this mixture aside as well.
- 3
Heat a medium skillet over medium-high heat. Lightly coat the pan with cooking spray, then add the chicken. Sauté until the chicken is nicely browned and fully cooked, about 8 to 10 minutes.
- 4
Incorporate the water chestnuts and cashews into the skillet. Drizzle the reserved hoisin mixture over everything and cook for an additional 1 to 2 minutes until heated through. Fold in the scallions, then remove the skillet from the heat and set aside.
- 5
For the salad: In a large serving bowl, mix together both types of lettuce and the shredded carrots. Drizzle the prepared dressing over the salad and toss to combine. Divide the salad into 4 individual bowls, topping each with 3/4 cup of the chicken mixture.
- 6
Enjoy the salad right away.
Nutrition Information
Notes & Tips
- *check labels for gluten-free.