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Asian Lettuce Wrap Chicken Chopped Salad
8 Smart Points 332 calories
Total Time: 15 minutes
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!
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.
*check labels for gluten-free.
© Skinnytaste - Asian Chicken Lettuce Wrap Chopped Salad
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8 Smart Points 332 calories
Total Time: 15 minutes
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!
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.
*check labels for gluten-free.
© Skinnytaste - Asian Chicken Lettuce Wrap Chopped Salad
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