Description

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!

Yield: 4Servings | Serving Size: 11/2 cups lettuce, 3/4 cup chicken

Ingredients

For the Salad Dressing:

3tablespoonsrice vinegar

1 1/2tablespoonsgrapeseed or canola oil

1teaspoonsesame oil

1teaspoonhoney

1teaspoongrated fresh ginger

1clovegarlic, minced

1/8tspkosher salt and pepper

For the chicken:

1/4cuphoisin sauce*

1tablespoonrice vinegar

2teaspoonsSriracha sauce

2tablespoonsless sodium soy sauce*

1teaspoongrated fresh ginger

cooking spray

1poundground chicken

8ouncecan water chestnuts, drained and diced

2tbspchopped unsalted cashews

2scallions, thinly sliced

For the Salad:

1head Boston or Bibb lettuce, chopped

1romaine lettuce heart, chopped

2carrots, grated

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.

Last Step:

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