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