Asian Lettuce Wrap Chicken Chopped Salad

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve immediately.