Asian Chicken Salad
Asian inspired chicken salad that you can also wrap in fresh lettuce.
1/4 tsp salt
1 tsp toasted sesame oil
2 tsps hot pepper sauce
2 tbsps hoisin sauce
8 oz bamboo shoots, minced
1/2 lb ground chicken breast
1 cucumber, seeded and sliced
2 cloves garlic, minced
2 tsps ginger, minced
8 leaves small butter lettuce
1 cup chopped onion, minced
1 <span class="measurestring" title="medium (4-1/8" long)">medium</span> green onion, chopped
1 tbsp peanut butter
8 oz water chestnuts, minced
2 tsps soy sauce
2 servings 1 packet sugar substitute
In a medium bowl, combine the bamboo shoots, water chestnuts, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
Mist a large, non-stick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant.
Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot.
Stir in the sesame oil. Remove the pan from the heat.
Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish.
Top with green onion and cucumber. Serve immediately.
in 1 serving of Asian Chicken Salad.
, 51% carbs, 31% protein.
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