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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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