Spicy Chicken Salad in Lettuce Cups Recipe

Name: Spicy Chicken Salad in Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes.
2
Coarsely grind with a mortar and pestle or in a food processor.
3
Bring a medium pot of water to a boil; add 1 tablespoon salt.
4
Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
5
Transfer the chicken to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid.
6
Add the dressing, rice, herbs, and cooking liquid; toss.
7
Season with salt and pepper.
8
For each serving, put about 1/4 cup chicken in a lettuce leaf.
9
Garnish with carrot, daikon, basil, cilantro, and nuts.
10
Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator).
11
When ready to serve, stir in the cilantro.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon jasmine rice or another long-grain rice, Coarse salt, 1 pound ground chicken, Lime-Chile Dressing (recipe follows), and more.

Yes, Spicy Chicken Salad in Lettuce Cups falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Chicken Salad in Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions