Ingredients
- CHICKEN, RICE AND MANGO IN LETTUCE WRAPS
- You'll have some leftover creamy ginger soy dressing for salad later in the week.
- Makes 4 servings.
- Ingredients:
- For rice
- 1 cup jasmine rice
- 1 3/4 cups water
- 1/4 teaspoon salt
- For dressing
- 1/2 cup seasoned rice vinegar
- 1/2 cup vegetable oil
- 6 tablespoons mayonnaise
- 1/4 cup soy sauce
- 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
- 2 garlic cloves, chopped
- 1/2 teaspoon Asian sesame oil
- For wraps
- 2 grilled chicken breast halves, shredded (2 cups)
- 1/3 cup lime vinaigrette (reserved from preceding recipe)
- 3/4 lb Boston or Bibb lettuce, leaves separated
- 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
- 3 scallions, cut into 3-inch-long thin strips
- 1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
- 1/2 cup chopped fresh cilantro
Directions
Preparation:
Make rice:
Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.
Make dressing and serve wraps:
Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.
Make dressing and serve wraps:
Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.
Print this recipe
Submitted 6/28/08.
Source: Gourmet Magazine
Submitted By: merstar unicorn
CHICKEN, RICE AND MANGO IN LETTUCE WRAPS