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Spicy Chicken Salad in Lettuce Cups

A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant chicken salad sweetness, tang, and spice.

  • Servings: 6

Source: Martha Stewart Living, July 2004


  • 1 tablespoon jasmine rice or another long-grain rice
  • Coarse salt
  • 1 pound ground chicken
  • Lime-Chile Dressing
  • 1/4 cup chopped fresh Thai basil, plus more for garnish
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Freshly ground pepper
  • 1 head Boston lettuce, leaves separated
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 daikon radish, peeled and cut into matchsticks
  • 3 tablespoons salted, roasted peanuts, chopped


  1. Toast rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.

  2. Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.

  3. Transfer to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.

  4. For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.

Cook's Notes

Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers' markets, has a licorice flavor, but you can use regular basil instead.

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