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* Asian Chicken Chopped Salad
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ASIAN
CHICKEN CHOPPED SALAD
FOR THE SALAD
DRESSING:
- · 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
- · 2-3 teaspoons Sriracha sauce
-
2 tablespoons tamari or soy sauce
- · 1 teaspoon grated fresh ginger
- · cooking spray
- · 1 pound ground chicken
- · 1/2 cup diced carrots and celery
- · 2 tbsp chopped cashews
- · 2 scallions, thinly sliced
FOR THE SALAD:
- · 1 head Boston lettuce, chopped
- · 1 romaine lettuce heart, chopped
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 carrots, celery 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. 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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