Asian Chicken Lettuce Wrap Salad

A hearty salad with all the flavors of a lettuce wrap!

I love salads and would eat them every single day. My family is maybe not so enthusiastic about it, so I try to get away with it as I’m able by making heartier salads for dinner. We really liked this one. I did change it up and use ground turkey instead of ground chicken. Don’t ask me why I have such an aversion to ground chicken - I cannot explain it. The dressing was super delicious for this salad and we also served vegetable egg rolls on the side!

What you need:

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 minced garlic

• 1/8 tsp. salt

• 1/8 tsp. black pepper

For the Chicken:

• 1/4 cup hoisin sauce

• 1 Tbsp. rice vinegar

• 2 tsp. sriracha sauce

• 2 Tbsp. low sodium soy sauce

• 1 tsp. freshly grated ginger

• Nonstick cooking spray

• 1 lb. ground chicken or turkey

• 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:

1. For the dressing: whisk together all ingredients in a bowl and set aside.

2. For the chicken: whisk together hoisin, vinegar, sriracha, soy sauce, and ginger and set aside.

3. In a skillet over medium-high heat, spray with nonstick spray and add chicken. Cook and crumble until browned and cooked through, about 8 to 10 minutes.

4. Add cashews and hoisin mixture and cook for 1 to 2 minutes, heating through. Stir in scallions and then remove from heat.

5. For the salad: toss together lettuces and carrots. Serve with dressing and chicken mixture on top.

Recipe from Skinny Taste