Asian Lettuce Wrap Chicken Chopped Salad

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  • 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


  1. Prepare the dressing by combining the vinegar, oils, honey, ginger, garlic, salt and pepper in a small bowl. Mix well then set aside.
  2. In a separate bowl, combine the hoisin sauce, vinegar, sriracha, soy sauce and ginger. Set aside.
  3. Set a medium nonstick skillet over medium-high heat and coat with nonstick spray. Add the chicken and cook until browned, about 8-10 minutes making sure to crumble the chicken as it cooks.
  4. Quick stir in water chestnuts and cashews to the skillet. Add in hoisin mixture on top and continue stirring until tender and well combined. Sprinkle chopped scallions, stir for another minute and remove from heat. Set aside.
  5. Combine the romaine lettuce, bib lettuce, and carrots in a salad bowl. Toss the salad with the prepared dressing and spoon into 4 individual bowls. To serve, top each bowl with 3/4 cup chicken mixture and serve immediately.

Nutrition Information:

Yield: 4 Servings, Serving Size: 1 1/2 cups lettuce, 3/4 cup chicken

  • Amount Per Serving:
  • Smart Points: 8
  • Points +: 9
  • Calories: 332
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 96mg
  • Sodium: 585mg
  • Carbohydrates: 23g
  • Fiber: 4g
  • Sugar: 7g
  • Protein: 24g

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PIN IT.. TO Remember it!