Asian Chicken Chopped Salad

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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!

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!
Asian Chicken Chopped Salad

I love Asian Chicken Lettuce Wraps, so this salad has my name all over it! I really love how quick it all comes together, it takes about 15 minutes start to finish!  This is great to make ahead for lunch (why not make this a salad in a jar!) or hearty enough to enjoy for dinner.

Asian Lettuce Wrap Chicken Chopped 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! Shelly’s cookbook 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!

The chicken is is combined with chestnuts and cashews seasoned with hoisin, vinegar, Sriracha, soy sauce, and ginger. It’s served over a big bowl of greens with carrots, and it’s simply delicious!

Asian Chicken Chopped Salad Dressing Ingredients:

  • rice vinegar
  • sesame and vegetable oil
  • honey
  • ginger
  • garlic
  • salt and pepper

How To Make Asian Chicken Chopped Salad

Asian Lettuce Wrap Chicken Chopped Salad recipe

Butter lettuce

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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!
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5 from 51 votes
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Asian Lettuce Wrap Chicken Chopped Salad

332 Cals 24 Protein 23 Carbs 18 Fats
Total Time: 15 mins
Yield: 4 Servings
COURSE: Dinner, Salad
CUISINE: Chinese, Japanese
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

Instructions

  • 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.

Video

Notes

*check labels for gluten-free.

Nutrition

Serving: 11/2 cups lettuce, 3/4 cup chicken, Calories: 332kcal, Carbohydrates: 23g, Protein: 24g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 96mg, Sodium: 585mg, Fiber: 4g, Sugar: 7g
WW Points Plus: 9
Keywords: asian, chicken, glutenfree, Salad, smartpoints, weightwatchers

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228 comments

  1. This looks SO yummy! I do not do well with spicy. If I leave the siracha out will it mess anything up? Thanks!

  2. I don’t know where I’d be without you!  Thank you so much for your wonderful recipes.  
    I switched to ground turkey and saved some points, cuz that’s what I had. 

  3. Super easy and delicious.  Will definitely make again!

  4. Followed directions exactly!  Great flavors , light and refreshing !!  Will definitely make again!!!  Thanks for the recipe!

  5. 😋 Delicious and easy to prepare. 

  6. Very tasty! I used 93/7 ground turkey.

  7. So good!! I’ve shared this recipe with everyone I know. 

  8. This is a family favorite and I make it at LEAST twice a month. I like that I can make the dressing and mixture for the meat in advance which makes it a great meal for busy nights. I add chopped red bell pepper if I have it on hand. The only downside to this is that I can no longer order any kind of Asian salad in restaurants because nothing really compares to this. I LOVE the dressing and spices.

  9. Anyone what the sugar grams are? Would help for people with diabeties.

  10. This is my favorite salad! The crunch is perfect  and the serving size is pretty generous. 

  11. Love, love, love this recipe! I’ve made it several times now and each time I wonder why I waited so long to make it again. Happily, my local butcher is now offering freshly ground chicken so it can be on the menu more often. 

  12. This recipe is amazing–the taste/depth of flavor and the ease of reheating at my office. I have made several of the recipes from this site and haven’t found one I don’t like yet. My husband loves them as well and can’t tell that they are healthy (huge compliment from him). My doctor suggested that I cut dairy out of my diet and it has been a challenge. I love that your site has the recipes broken down into so many categories. It makes it so easy to search. This is my first review and I just want to let you know how much I appreciate your website and all that you do. Thank you!

  13. Any substitute for sesame oil, cashews and  hoisin sauce – I’m allergic to nuts and sesame

  14. Absolutely delicious!!  So easy to put together and so tasty!  This salad is a keeper in my rotation.  

  15. I made this for the first time today and I don’t know how I forgot to buy water chestnuts but it happened… I had some celery in the fridge so I subbed with that and it was great and provided that extra crunch. I will probably keep the celery in when I make it next time and remember to buy water chestnuts, haha! I don’t care for cashews so I just used pine nuts because it’s what I had on hand and it was fabulous. I love that the chicken is warm and this is such a great lunch to meal prep in advance. I’m hoping that one portion will keep me full until dinner – I may need to have 1.5 servings for lunch or bring a snack. Thanks!

  16. I’ve made this so many times and love it. This week my local Whole Foods was out of water chestnuts so I finely chopped green and red bell peppers as a substitute.. added them at the same time the water chestnuts would have been added. Still delicious! 

  17. Hubby loves it. What do you think the best vegetarian substitute (for chicken) would be in this dish? Thank you! You are amazing!

  18. DH isn’t usually a fan of Asian food, but we both love this recipe. Thank you!