ASIAN LETTUCE WRAP CHICKEN CHOPPED SALAD -Guest Blog

Katie made this recipe and it was so good we had it for dinner and lunches this week as well. It is flavorful enough you almost barely need the dressing -- I add a few more chopped cashews on top of mine as well.She got it from a site call SKINNYTASTE.  332 calories per serving !!!

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