Asian Lettuce Wrap Chicken Chopped Salad

This salad from Skinnytaste is PERFECT for prepacking for lunches, which is exactly what I am doing with it this week.  The chicken crumble mix is so easy to throw together.  Stash it in a closed bowl in the fridge.  Keep the dressing in a separate container.  Now, all you have to do is throw it together in a to-go dish and out the door you go!

I love recipes that don’t have a million ingredients so this one fit the bill.  It is also great with the meat cold or with the meat warm.  You really can’t go wrong!  The carrots and the cashews give it amazing crunch.  I got my cashews from the bulk bin so that I didn’t have to buy an expensive pack.  but any kind of nuts that you might already have on hand at home would be fine.  Do not be alarmed by the sriracha sauce if you don’t like hot things.  I couldn’t taste it at all.

IMG_3507

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.

 

 

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