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Chicken and Slaw Hand Salad


cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon grated gingerroot
2 garlic cloves, minced
4 boneless skinless chicken breasts, thinly sliced
1 teaspoon sesame oil
Red leaf lettuce
2 cups coleslaw mix
cup sliced green onions


Serves: 4


Combine the hoisin sauce, soy sauce, vinegar, honey, ginger root and garlic in a medium bowl and mix well. Reserve ¼ cup of the mixture. Combine the chicken with the remaining sauce mixture and toss to coat well. Marinate, covered, in the refrigerator for 8 hours, stirring occasionally.

Remove the chicken from the bowl, discarding the marinade. Spray a large nonstick skillet with cooking spray. Add the sesame oil and heat over medium-high heat. Add the chicken and cook for 5 minutes or until cooked through, stirring constantly.

Stack 2 lettuce leaves on a clean work surface. Spread some of the reserved sauce mixture down the center of the leaves. Top with some of the chicken, coleslaw mix and green onions. Roll to partially enclose the filling. Tuck in the sides and roll to completely enclose the filling. Repeat the process with the remaining lettuce leaves, reserved sauce mixture and filling ingredients.

YIELD: 4 main dish salads or 6 side dish salads

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