Wednesday, June 22, 2016

Asian Chicken Lettuce Wrap Salad

Hi, it's summer and it's hot.  Here is a salad to solve those "it's too darn hot to cook" woes that are surely coming your way.

A little bit of hot and a little bit of cold. It is summer dinner perfection.

Asian Chicken Lettuce Wrap Salad
Adapted From Skinny Taste

1 head of romaine lettuce, chopped
2 carrots, shredded with a vegetable peeler
3 tbsp rice vinegar
1 1/2 tbsp canola oil
1 tsp sesame oil
1 tsp honey
1 tsp fresh ginger, grated
1 clove garlic, minced
1/8 tsp salt and pepper
1/4 cup hoisin sauce
1 tbsp rice vinegar
2 tsp Sriracha sauce
2 tbsp soy sauce
1 tsp fresh ginger, grated
cooking spray
1 lb ground chicken
8 oz water chestnuts, diced
1/4 cup sliced almonds
3 scallions, sliced

1. Get your lettuce and carrots set up in a salad bowl. Mix vinegar, oils, honey, ginger, garlic, salt and pepper in a bowl and set aside to dress the salad with  later.
2. Mix hoisin, vinegar, sriracha, soy sauce, and ginger in a bowl.  Heat a large skillet coated with cooking spray over medium high heat.  Add chicken and cook until browned, about 10 minutes. Add almonds, water chestnuts, and hoisin sauce mixture.  Cook until heated through.  Top with scallions.
3.  To serve, you can dress the whole salad or allow everyone to to do their own bowl.  Top with the chicken mixture and enjoy!

This is exactly what you need as the temperature starts rising. 

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