Chicken, Rice, and Mango in Lettuce Wraps
Makes 4 servings
| prepWash rice in 3–4 changes of cold water until clear, drain well | ||
| 240 ml jasmine rice | Cook rice, covered, 20 min; rest 10 min | Plate all components; serve dressing aside |
| 420 ml water | ||
| 1/4 tsp salt | ||
| 120 ml seasoned rice vinegar | Purée dressing until smooth, 1 min | |
| 120 ml vegetable oil | ||
| 6 tbsp mayonnaise | ||
| 60 ml soy sauce | ||
| 60 g finely chopped peeled fresh ginger | ||
| 2 garlic cloves, chopped | ||
| 1/2 tsp Asian sesame oil | ||
| 2 grilled chicken breast halves, shredded (280 g) | Toss chicken with lime vinaigrette | |
| 80 ml lime vinaigrette | ||
| 340 g Boston or Bibb lettuce, leaves separated | ||
| 1/2 seedless cucumber, halved lengthwise, cored, cut into 1/8-inch matchsticks | ||
| 3 scallions, cut into 3-inch-long thin strips | ||
| 1 (1-lb / 450-g) firm-ripe mango, peeled, pitted, cut into 1/8-inch matchsticks | ||
| 15 g chopped fresh cilantro | ||
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