Recipe of the Week – Asian Chicken Lettuce Wrap Salad

Asian Chicken Lettuce Wrap Salad

Confession – I only like salads when there’s not a lot of salad in it. Who wants to eat a plate of mostly lettuce? Not me! However, when I saw the recipe for Asian Chicken Lettuce Wrap Salad, I had to try it immediately, even though it featured two different types of lettuce (more on that later). I added extra veggies to the salad to add a little more volume to my meal and it was delicious! Here’s how I fared during this week’s cooking adventure:

Salad Dressing Ingredients

  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, mince
  • salt and pepper

This is the easy part – I whisked all these ingredients together and set the bowl aside to get so happy together! I find frozen or jarred garlic and ginger much easier to use than fresh. Someone with a more refined palette might tell you otherwise, but I can’t tell the difference.

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Sauce 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

Again, still easy – I mixed all these ingredients together and set them aside.

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Chicken Mixture Ingredients

  • 1lb ground chicken (it took 3 different grocery stores for me to find ground chicken. Like a ground meat unicorn or something!)
  • 8oz can water chestnuts, drained and diced
  • 2 scallions, thinly sliced
  • 1 tbsp. chopped unsalted cashews
  • Hoisin sauce mixture

I heated up a little olive oil in a skillet and cooked the chicken until it was cooked through, which took about 10 minutes. I added the water chestnuts, cashews, scallions and hoisin mixture to the pan and stirred everything together for another minute or so until everything was heated thoroughly and mixed together well.

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Salad Ingredients

  • 1 tbsp. chopped unsalted cashews
  • 1 romaine lettuce heart, chopped
  • 2 carrots, grated
  • ½ red bell pepper, sliced thin
  • Handful of snow peas, sliced thin

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I ended up throwing all the salad ingredients into a big bowl and mixing it with about 1/4th of the dressing mixture and putting about a 1/2cup of the chicken mixture on top. The recipe calls for romaine lettuce and butter lettuce, but did you know that butter lettuce is $6? Six dollars! For lettuce – I felt like that was too many dollars for lettuce, so I only used romaine. Even without the fancy butter lettuce, this salad was delicious! I ended up saving the remaining dressing in a jar and using it for a few other salads during the week and I used the leftover chicken mixture for a quick stir fry over rice the next day for dinner. The fact that this was a delicious dinner and I ate all the leftovers means that this recipe was a winner for me! It has already been added to my “will make again” list.

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Have you guys tackled any new recipes this week? Let me know in the comments below!

Happy Cooking!

Libby

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