Ingredients
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3,1/4,1
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1 1/2,1,1
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1,2,2
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1,2
-
1,1
-
1
-
1/8,1
-
8
-
2
-
2
-
-
-
-
-
Directions
I love Asian Chicken Lettuce Wraps, so this salad has my name all over it! I really love how quick it all comes together, it takes about 15 minutes start to finish! This is great to make ahead for lunch (why not make this a salad in a jar!) or hearty enough to enjoy for dinner.,I wish I could take the credit for this idea, but the recipe came from my friend Shelly, the author of The Cookies and Cups Cookbook! Shellys cookbook is filled with amazing desserts, many I plan to try on those special occasions when you just need a good dessert! Its also filled with some savory dishes, such as this salad. If you love to bake, this book is a must!,,rice vinegar,sesame and vegetable oil,honey,ginger,garlic,salt and pepper,Kale Salad with Quinoa and Cranberries,Southwestern Black Bean, Quinoa and Mango Salad,Salmon Avocado Salad,Zest Lime Shrimp and Avocado Salad,Chickpea Salad with Cucumbers and Tomatoes
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Steps
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1
Done
|
For the Chicken: in a Medium Bowl, Whisk Together the Hoisin, Vinegar, Sriracha, Soy Sauce, and Ginger Set Aside |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Serve Immediately. |
