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.


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.


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.


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


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.



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

Happy Cooking!





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