ASIAN LETTUCE WRAP CHICKEN CHOPPED SALAD

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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