ASIAN LETTUCE WRAP CHICKEN CHOPPED SALAD
Author Courtesy of SkinnyTaste.com
FOR THE SALAD DRESSING:
3 tablespoons rice vinegar 1 1/2 tablespoons grapeseed or canola oil 1 teaspoon sesame oil 1 teaspoon honey1 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
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.
*check labels for gluten-free.
NUTRITION INFORMATION Yield: 4 Servings, Serving Size: 1 1/2 cups lettuce, 3/4 cup chicken Amount Per Serving: Calories: 332 Total Fat: 18g Saturated Fat: 3g Cholesterol: 96mg Sodium: 585mg Carbohydrates: 23g Fiber: 4g Sugar: 7g Protein: 24g
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