Asian Lettuce Wrap Chicken Chopped Salad

Original pictures take www.thecomfortofcooking.com site

Asian Lettuce Wrap Chicken Chopped Salad

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Summary:

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!

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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.

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Ingrediants:

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

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Nutrition:

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