Description
PF Chang’s Chicken Lettuce Wrap Salad is a fresh and flavorful spin on the classic chicken lettuce wraps, combining tender, seasoned chicken with crisp lettuce, vibrant vegetables, and a savory Asian-inspired dressing. This salad delivers a delightful balance of textures and tastes, perfect for a light, nutritious lunch or dinner that’s easy to customize and quick to prepare.
Ingredients
Chicken and Sauce
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon Sriracha (adjust to taste)
- Salt, to taste
- Black pepper, to taste
Salad Vegetables and Toppings
- 1 head romaine or butter lettuce, chopped
- 1/2 cup shredded carrots
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup red cabbage, shredded
- 2 green onions, sliced
- 1/4 cup water chestnuts, chopped
- 1 tablespoon sesame seeds
Instructions
- Prepare the chicken: Cut the boneless, skinless chicken breasts into small, bite-sized pieces to ensure even cooking and easy eating.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 7-8 minutes.
- Add aromatics: Stir in minced garlic and fresh ginger, cooking briefly for about 1 minute until fragrant to enhance the flavor base of the dish.
- Make the sauce: Pour soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, and Sriracha into the skillet with chicken. Stir well to coat all chicken pieces evenly with the savory, sweet, and tangy sauce. Cook for an additional 1-2 minutes until the sauce slightly thickens.
- Cool the chicken: Remove the skillet from heat and allow the chicken mixture to cool slightly, letting the flavors meld and preventing the salad lettuce from wilting.
- Prepare the salad base: Chop the lettuce and place it in a large serving bowl. Add shredded carrots, thinly sliced red bell pepper, shredded red cabbage, sliced green onions, and chopped water chestnuts for a crunchy, colorful mix.
- Assemble the salad: Top the mixed vegetables with the warm or cooled chicken mixture. Sprinkle sesame seeds over the top for a toasty, nutty finish.
- Toss and serve: Gently toss the salad to combine all ingredients and distribute flavors evenly. Serve immediately to enjoy the fresh and vibrant textures.
Notes
- Ground chicken can be used instead of diced chicken for a texture closer to traditional lettuce wraps.
- Variations include adding edamame, cucumber, shredded carrots, chopped peanuts, or substituting chicken with crumbled tofu or mushrooms for a vegetarian option.
- Store chicken and salad vegetables separately in airtight containers in the refrigerator for up to 3 days to maintain freshness.
- Reheat chicken gently before adding to salad to preserve texture and flavor.
- For gluten-free, use tamari or gluten-free soy sauce and verify all other sauces are gluten-free.
- To serve as wraps, spoon the chicken salad mixture into individual lettuce leaves instead of over chopped lettuce.
- Adjust Sriracha to increase or decrease spice level according to preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-inspired
