Asian Chicken Lettuce Wraps Salad

Do you love taco salad? If you do, you’re going to die for this salad I’m sharing today. It’s taco salad’s sassy Asian sister salad… and it’s beyond incredible!

Asian lettuce wraps are a hard dish not to love. Ever since they entered the scene years back, we’ve all loved them and ordered them time and time again. What’s crazy? I’d never even thought to make it into a salad. I’ve seen my blogger friends share similar recipes, but it always seemed to me that this dish was one that you needed to eat with your hands. Well, I officially stand corrected.

The cool butter lettuce and carrots paired with the saucy ground chicken and water chestnut mixture is to die for, y’all… enjoy!

Asian Chicken Lettuce Wrap Salad

From Skinnytaste

Serves 4

INGREDIENTS

For the Salad Dressing:

3 Tbsp. rice vinegar

1 1/2 Tbsp. canola oil

1 tsp. sesame oil

1 tsp. honey

 1 tsp. grated fresh ginger

1 clove garlic, minced

1/8 tsp. kosher  salt and pepper

For the Chicken:

1/4 cup hoisin sauce

 1 Tbsp. rice vinegar

2 tsp. Sriracha sauce

 2 Tbsp. less sodium soy sauce

 1 tsp. grated fresh ginger

cooking spray

1 lb. lean ground chicken

8 oz. 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

1. 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.

2. For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.

3. 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. Remove meat to a food processor and pulse. Return to the pan. Add the water chestnuts and cashews to the pan.