Asian Lettuce Wrap Chicken Chopped Salad Recipe

Dressing:

1. In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.

Chicken:

1. In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.

2. Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook for 8 to 10 minutes until browned and cooked through.

3. 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.

Salad:

1. In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide into 4 bowls. Top each with ¾ cup chicken mixture.

2. Serve immediately.