Asian Chicken Salad
- Prepare the salad dressing: in a small bowl, whisk together 3 tablespoons rice vinegar (or any vinegar), 1 teaspoon sesame oil, 1 teaspoon honey, 1 teaspoon grated ginger (optional), 1 tablespoon minced garlic (minced garlic in a jar), and salt & pepper to taste.
- For the chicken sauce: In a medium bowl, whisk together 1/4 cup hoisin sauce, 1 tablespoon vinegar, 2 teaspoons Sriracha, 2 tablespoons soy sauce, & grated ginger. Set aside.
Spray a skillet with cooking spray then add 1 pound ground chicken (or 99% lean ground turkey) and cook until browned and cooked through, 8 to 10 minutes.
Add an 8 oz can of water chestnuts & 2 tablespoons crushed cashews to the skillet. Pour the chicken sauce mixture over the top and cook for 1 to 2 minutes to heat through. Stir in 2 chopped scallions. Remove from the heat and set aside.
In a large salad bowl, combine 1 head of chopped lettuce & 1/2 cup of shredded carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.
*Recipe from: http://www.skinnytaste.com/asian-lettuce-wrap-chicken-chopped-salad/#M3de4rqDClRUbMOy.99