Recipe Swap: Asian Lettuce Wrap Chopped Chicken Salad

Source: Skinny Taste

Recipe timeeeeee!!!!!

Asian Lettuce Wrap Chopped Chicken Salad



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


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


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. Serve immediately.

#HealthyRecipes #AsianRecipes #ChickenRecipes #GracefullyBalanced

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