Ingredients
3tbsprice vinegar
1½tbspoil,grapeseed or canola
1tspsesame oil
1tsphoney
1tspfresh ginger,grated
1clovegarlic,minced
⅛tspkosher salt and pepper
¼cuphoisin sauce
1tbsprice vinegar
2tspSriracha sauce
2tbspless sodium soy sauce
1tspgrated fresh ginger
cooking spray
1lbground chicken
8ozwater chestnuts,drained and diced
2tbspunsalted cashews,chopped
2scallions,thinly sliced
1headlettuce,Boston or Bibb , chopped
1romaine lettuce heart,chopped
2carrots,grated
Preparation
In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.
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 for 8 to 10 minutes until browned and cooked through.
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.
In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide into 4 bowls. Top each with ¾ cup chicken mixture.
Serve immediately.
