BABY BIBB LETTUCE RECIPES

Name: Asian Lettuce Wrap Chicken Chopped Salad
Total time: 15 min
Yield: 4
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 u2028salt and pepper; 1/4 cup hoisin sauce*; 1 tablespoon rice vinegar; 2 teaspoons Sriracha sauce; 2 tablespoons less sodium soy sauce*; 1 teaspoon grated fresh ginger; cooking spray; 1 pound ground chicken; 8 ounce 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)

ASIAN CHICKEN LETTUCE WRAP CHOPPED SALAD - SKINNYTASTE

Asian Chicken Lettuce Wrap Chopped Salad - Skinnytaste image

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

Provided by Gina

Categories Dinner Salad

Total Time 15 minutes

Yield 4

Number Of Ingredients 20

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
1/4 cup hoisin sauce*
1 tablespoon rice vinegar
2 teaspoons Sriracha sauce
2 tablespoons less sodium soy sauce*
1 teaspoon grated fresh ginger
cooking spray
1 pound ground chicken
8 ounce 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)

Steps:

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.

Nutrition Facts : ServingSize 1 1/2 cups lettuce, 3/4 cup chicken, Calories 332 kcal, CarbohydrateContent 23 g, ProteinContent 24 g, FatContent 18 g, SaturatedFatContent 3 g, CholesterolContent 96 mg, SodiumContent 585 mg, FiberContent 4 g, SugarContent 7 g

ASIAN CHICKEN LETTUCE WRAP CHOPPED SALAD - SKINNYTASTE

Asian Chicken Lettuce Wrap Chopped Salad - Skinnytaste image

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

Provided by Gina

Categories Dinner Salad

Total Time 15 minutes

Yield 4

Number Of Ingredients 20

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
1/4 cup hoisin sauce*
1 tablespoon rice vinegar
2 teaspoons Sriracha sauce
2 tablespoons less sodium soy sauce*
1 teaspoon grated fresh ginger
cooking spray
1 pound ground chicken
8 ounce 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)

Steps:

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.

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