Chicken Lettuce Wrap Salad

The pictures don't do justice to this yummy salad. But, I didn't have time to set up a photo shoot, I just took a couple pictures with my phone and posted the delicious recipe. I hope you all try it and like it as much as we did.

There are a lot of ingredients, but this really comes together super quick. I made the salad dressing and the sauce for the chicken while Bean was at school. Once dinner time rolled around I had dinner on the table in under 15 minutes.

Adapted slightly from SkinnyTaste.com

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 (1 teaspoon if you are sensitive to heat)
• 
2 tablespoons 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
• 
3 scallions, thinly sliced

FOR THE SALAD:

• 2 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. Add about a tablespoon of oil and 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 the lettuce and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture. Serve immediately.