Yield: 4 Servings
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)
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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