Spicy Chicken Salad in Lettuce Cups

Name: Spicy Chicken Salad in Lettuce Cups
Yield: serves 4 to 6
Ingredients: 1 tablespoon jasmine rice or another long-grain rice; Coarse salt; 1 pound ground chicken; Lime-Chile Dressing (recipe follows); 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; 5 tablespoons fresh lime juice; 3 tablespoons Asian fish sauce; 2 tablespoons rice-wine vinegar; 1 tablespoon sugar; 2 fresh red hot chiles, finely chopped; 2 garlic cloves, minced; 2 shallots, thinly sliced; 2 tablespoons finely chopped fresh cilantro; (makes about 1/2 cup)

January 26, 2012

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.

Recipe information

Yield
serves 4 to 6

Ingredients

1 tablespoon jasmine rice or another long-grain rice

Coarse salt

1 pound ground chicken

Lime-Chile Dressing (recipe follows)

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

Lime-Chile Dressing

5 tablespoons fresh lime juice

3 tablespoons Asian fish sauce

2 tablespoons rice-wine vinegar

1 tablespoon sugar

2 fresh red hot chiles, finely chopped

2 garlic cloves, minced

2 shallots, thinly sliced

2 tablespoons finely chopped fresh cilantro

(makes about 1/2 cup)

Preparation

Step 1
Toast the 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.
Step 2
Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
Step 3
Transfer the chicken to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add the dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
Step 4
For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.
Lime-Chile Dressing
Step 5
Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Lime-Chile Dressing

Preparation

Step 1

Step 2

Step 3

Step 4

Lime-Chile Dressing

Step 5

Recipe notes