Chicken Lettuce Wrap Salad

Wow, this was good and a recipe for special occasions.  Reminiscent of P.F. Chang's lettuce wraps, the seasonings here are very good.  It is not too much Sriracha.  Lightly adapted from SkinnyTaste, the original is here.  Mixing the dressing and sauce for the chicken are not time consuming.  For me it is easiest to cook ground chicken in it's flattened shape right from the package.  I brown one side then flip the whole "patty",  let it brown for a couple of minutes and then start breaking it apart to cook to a crumble.

FOR THE SALAD DRESSING:
3 tablespoons rice vinegar
1 1/2 tablespoons grapeseed or canola oil
1 teaspoon sesame oil
1 teaspoon honey

1 teaspoon grated fresh ginger (I used Gourmet Garden in a tube)
1 clove garlic, minced
1/8 tsp kosher 
salt and black pepper
FOR THE CHICKEN:
1/4 cup hoisin sauce
1 tablespoon rice vinegar
2 teaspoons Sriracha sauce

2 tablespoons less sodium soy sauce

1 teaspoon grated fresh ginger 
1/2 tablespoon oil
1 pound ground chicken
8 ounce can water chestnuts, drained and diced
2 tbsp chopped cashews
2 scallions, thinly sliced, for garnish (optional) 
FOR THE SALAD:
2 romaine lettuce hearts, chopped
2 carrots, grated

For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside. 

For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside. Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes*. Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Remove from the heat and set aside. 

For the salad: In a large salad bowl, combine the lettuce and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture and garnish with scallions if desired.  Serve immediately