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Asian Chicken Lettuce Wrap Chicken Chopped Salad

INGREDIENTS:

FOR THE SALAD DRESSING:

OR

  • 3 tablespoons high-quality Olive Oil
  • 2 tablespoons avocado oil
  • ½ teaspoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • Himalayan pink salt and pepper, to taste

FOR THE CHICKEN:

  • 1/4 cup organic Worcestershire sauce
  • 1 tablespoon grass-fed ghee
  • 2 teaspoons organic Sriracha sauce
  • 2 tablespoons organic tamari (gluten-free soy sauce)
  • 1 teaspoon grated fresh ginger
  • 1 pound of ground pasture-raised chicken
  • 8 ounce can water chestnuts, drained and diced
  • 2 tbsp chopped unsalted cashews
  • 2 scallions, thinly sliced

FOR THE SALAD:

  • 1 head Boston or Bibb lettuce, chopped
  • 1 romaine lettuce heart, chopped
  • 2 carrots, grated

DIRECTIONS:

 

  1. For the dressing:
    1. simply buy and use Primal Kitchen salad dressing, OR
    2. In a small bowl, whisk together the oils, honey, ginger, garlic, and salt & pepper to taste. Set the dressing aside.
  2. For the chicken: In a medium bowl, whisk together the Worcestershire, ghee, Sriracha, tamari, and ginger. Set aside.
  3. Heat a medium stainless steel skillet over medium-high heat. Melt 1-2 tbs of ghee or coconut oil, then add the chicken and cook until browned and cooked through, 8 to 10 minutes.
  4. Add the water chestnuts and cashews to the pan. Pour the reserved Worcestershire mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.
  5. 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.
  6. Serve immediately.