Ingredients:

  • % lean)
  • & light green parts, sliced

Instructions:

  1. Prep the Salad Base: Chop the lettuce, dice the pepper, shred the carrots, chop the water chestnuts, and roughly chop the cilantro. Place all these components into a large mixing bowl.
  2. Make the Dressing: In a separate small bowl, whisk together all ingredients for the Zesty Lime Dressing (Lime Juice, Vegetable Oil, 2 Tbsp Rice Vinegar, 1 Tbsp Soy Sauce, Honey, 1 tsp grated Ginger, and 1 minced Garlic clove). Taste and adjust acidity/sweetness. Set aside.
  3. Cook Aromatics: Heat sesame oil in a large skillet over medium-high heat. Add the minced garlic, 1 Tbsp grated ginger, and the white/light green parts of the scallions. Sauté briskly for about 30 seconds until fragrant.
  4. Brown the Chicken: Add the ground chicken to the skillet. Break it up with a spoon and cook until it is fully browned and no pink remains (about 6–8 minutes). Drain off any excess fat.
  5. Glaze the Chicken: Reduce heat to medium. Stir in the hoisin sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, brown sugar, and Sriracha. Cook for 2–3 minutes, stirring constantly, until the sauce has thickened slightly and coated the chicken.
  6. Cool Slightly: Remove the chicken from the heat and let it cool for 5 minutes before mixing into the salad.
  7. Assemble & Toss: Add the slightly cooled chicken mixture to the large bowl containing the chopped salad vegetables. Pour about three-quarters of the dressing over the mixture.
  8. Final Toss and Serve: Gently toss everything together until the salad components are lightly coated. Divide among serving bowls. Garnish generously with the reserved green onion tops and chopped peanuts.