Ingredients
Salad Dressing Ingredients
● 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
● 2 tablespoons less sodium soy sauce*
● 1 teaspoon grated fresh ginger
Remaining Ingredients:
● 1lb ground chicken
● 8oz can water chestnuts, drained and diced
● 2 tbsp. chopped unsalted cashews
● 2 scallions, thinly sliced
● 1 head Boston or Bibb lettuce, chopped
● 1 romaine lettuce heart, chopped
● 2 carrots, grated
Instructions
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. Spray with cooking spray 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 both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture. Serve immediately.
Wonderful side dish for all those summer barbecues.
