P.F. Chang’s Chicken Lettuce Wraps SALAD

P.F. Chang's Chicken Lettuce Wraps Salad transforms the popular restaurant appetizer into a savory main dish salad, loaded with copycat ground chicken filling, shredded carrots, sliced cucumbers, diced avocado, toasted almonds, and an Asian-inspired Sesame Ginger Vinaigrette!

Course Salad

Cuisine Asian

Prep Time 15

Cook Time 10

Total Time 25

Servings to 6 servings (as a main dish)

Calories 312kcal

Author Samantha Skaggs

Ingredients

For the Sesame Ginger Vinaigrette:

2 cloves garlic finely minced
1 tablespoon fresh ginger peeled and finely minced or grated
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 ½ tablespoons (toasted or regular) sesame oil
1 tablespoon honey
6 tablespoons extra-virgin olive oil OR canola oil

For the chicken:

1 pound ground chicken
4 cloves garlic minced
1 tablespoon fresh ginger peeled and finely minced or grated
¼ cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sweet red chili sauce
1 teaspoon toasted or regular sesame oil
3 green onions chopped
½ cup water chestnuts diced

For the salad:

12 to 16 ounces Bibb lettuce (OR butter lettuce OR romaine lettuce) torn or chopped
1 cup shredded carrots
1 cup sliced cucumber halves
¾ sliced or slivered almonds toasted
1 large avocado diced

Instructions

Prepare the vinaigrette by measuring all of the ingredients into a jar with a tight-fitting lid. Shake vigorously until the mixture is well-blended. Alternatively, you may chop the garlic and ginger in a mini food processor, then add the remaining ingredients and process until blended. Set the dressing aside.
In a large saucepan set over medium-high heat, brown the ground chicken. Stir in the minced garlic and ginger and cook for another minute until fragrant, stirring occasionally.
While the chicken is cooking, combine the hoisin sauce, rice vinegar, soy sauce, oyster sauce, sweet red chili sauce, and sesame oil in a small bowl. Pour over the cooked chicken/ginger/garlic in the saucepan and stir well to combine. Mix the green onions and diced water chestnuts into the chicken mixture. Cook for a couple of minutes, stirring occasionally. Remove the saucepan from the heat and set aside.
Fill a large salad bowl with the lettuce. Top with the chicken mixture, the shredded carrots, the sliced cucumbers, the toasted almonds, and the diced avocado. Just before serving, drizzle with Sesame Ginger Vinaigrette, to taste, and toss well to combine.

Notes

The green onions and water chestnuts can be increased, reduced, or omitted. For example, I used half of an 8-ounce can of sliced water chestnuts, but feel free to use the entire can if you like.
You can use more or less lettuce depending on your preferred ratio of salad to toppings.
I cut half of an English cucumber in half lengthwise, and then sliced, to yield 1 cup cucumber slices.
To toast your sliced or slivered almonds, spread them out on a sheet pan and bake them in a preheated 350° oven, checking every 2 minutes. You will know they are done when they are fragrant with just a hint of color. They will probably be toasted in about 5 minutes, but watch them carefully as they can burn in an instant!
Use a spoon, rather than a knife, to scrape the soft skin off of your ginger before mincing or grating.
If you're worried about your diced avocado browning too quickly, you can toss the pieces with a splash of lemon or lime juice before adding to the salad.
For a little bit of heat, you can stir a pinch of crushed red pepper flakes or a few teaspoons of Sriracha into the cooked chicken mixture.

Nutrition