Asian Lettuce Wrap Chicken Chopped Salad

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

You know those yummy Asian Chicken Lettuce wraps often served as appetizers? Well this one is served over a big chopped salad! So tasty, and a great way to take an appetizer and turn it into a main dish salad!

I wish I could take the credit for this idea, but the recipe came from my friend Shelly, the author of The Cookies and Cups Cookbook! Her book is filled with amazing desserts, many I plan to try on those special occasions when you just need a good dessert! It’s also filled with some savory dishes, such as this salad. If you love to bake, this book is a must!

Asian Lettuce Wrap Chicken Chopped Salad-5

I really love how quick this meal came together, it probably took me 15 minutes start to finish!  This would be great to make ahead for lunch (why not make this a salad in a jar!) or hearty enough to enjoy for dinner.

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.

Asian Lettuce Wrap Chicken Chopped Salad-4

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.

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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.

Asian Lettuce Wrap Chicken Chopped Salad-2

Serve immediately.

Asian Lettuce Wrap Chicken Chopped Salad

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

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

Directions:

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.
*check labels for gluten-free.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 1/2 cups lettuce, 3/4 cup chicken

  • Amount Per Serving:
  • Smart Points: 8
  • Points +: 9
  • Calories: 332
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 96mg
  • Sodium: 585mg
  • Carbohydrates: 23g
  • Fiber: 4g
  • Sugar: 7g
  • Protein: 24g