PF CHANG'S CHICKEN LETTUCE WRAP SALAD

ground chicken salad in a bowl with a dark coloured dressing in a ramekin

PF CHANG'S CHICKEN LETTUCE WRAP SALAD

This packed and flavourful salad is a fun take on the famous Pf Chang's Chicken Lettuce Wrap appetizer! It's loaded to the brim with all the goods but without the work of having to stuff your own wraps. Win-win.

Prep Time 10

Cook Time 15

Time to Marinate 15

Total Time 40

Servings Servings

Ingredients

FOR THE DRESSING

4 tbsp Soy Sauce
2 tbsp Rice Vinegar
1 tbsp Sesame Oil
1 tbsp Mirin (or 1 tsp Sugar)
2 tsp Sriracha or Sambal Oelek
1 tsp Chili Oil

FOR THE CHICKEN

1 pound Ground Chicken
4 Cloves Garlic minced
4 oz. Mushrooms chopped
3 Green Onions thinly sliced
1 1-inch knob Ginger minced
1 (227ml can) Water Chestnuts minced
2 tbsp Soy Sauce
2 tbsp Hoisin Sauce
1 tbsp Oyster Sauce
1 tbsp Sesame Oil for frying

FOR THE SALAD

1 head Romaine Lettuce chopped
3 Green Onions thinly sliced
2 sheets Rice Paper cut into thin strips (or Rice Noodles)
Avocado Oil for frying

Instructions

In a large bowl, add the ingredients for the chicken (except the tbsp of sesame oil meant for frying).
Mix until well combined. Set aside to marinate for 15 minutes, as you prepare the remaining ingredients.
In a small bowl, combine the ingredients for the dressing. Set aside until ready to use.
In a small fry pan over medium heat, add enough avocado oil to coat the bottom of the pan. Working in batches, add the rice noodles or strips and fry until crisp, a minute or two. Make sure each one is fried all the way through for best results.
Transfer to a paper towel lined plate to drain the grease.
Heat 1 tbsp of sesame oil in a large skillet. Add the ground chicken mixture and cook until browned all the way through, 8-10 minutes. Make sure you use your spatula to break it up into smaller pieces.
Drain the excess grease and allow to cool for a couple of minutes before assembling the salad.
Divide the chopped lettuce amongst 4 bowls then evenly distribute the ground chicken mixture over top. Garnish with sliced green onions, crispy rice sticks, and the dressing.

Nutrition