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A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant Spicy Chicken Salad in Lettuce Cups, sweetness, tang, and spice.

Martha Stewart Living, July 2004


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Ingredient Checklist


Instructions Checklist
  • 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.

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.