Recipe Swap: Asian Lettuce Wrap Chopped Chicken Salad

Source: Skinny Taste

Recipe timeeeeee!!!!!

Asian Lettuce Wrap Chopped Chicken Salad

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.

#HealthyRecipes #AsianRecipes #ChickenRecipes #GracefullyBalanced

Recipe Share: Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Image & Recipe Source: Skinny Taste

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

INGREDIENTS:

FOR THE HOISIN PEANUT SAUCE:

• 2 tbsp creamy peanut butter
• 2 teaspoons reduced-sodium soy sauce*
• 1 tablespoons hoisin sauce*
• 1 teaspoons sriracha
• 1/2 teaspoon grated ginger
• 4 tablespoons warm water, to thin

 

FOR THE BOWLS:

• 24 jumbo peeled and cooked shrimp
• 2 large English cucumbers
• 1 thick carrot (I used 8 oz)
• 1 cup shredded red cabbage
• 2 tbsp cilantro leaves
• 12 basil leaves
• 12 mint leaves
• 2 tbsp chopped peanuts

DIRECTIONS:

Mix all the sauce ingredients in a small bowl and refrigerate until ready to use. Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

Is your mouth watering yet like mine is? I can't wait to give this recipe a try!! If you whip this up first and have any variations to share, drop them in the comments below!