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Asian Lettuce Wrap Chicken Chopped Salad

5 from 66 votes

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!

Total Time: 15

Yield: 4 Servings

Course: Dinner, Salad

Cuisine: Chinese, Japanese

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)

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.

Video

Notes

*check labels for gluten-free.

Nutrition

Serving: 11/2 cups lettuce, 3/4 cup chicken, Calories: 332kcal, Carbohydrates: 23g, Protein: 24g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 96mg, Sodium: 585mg, Fiber: 4g, Sugar: 7g

- WW Points: 5

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