Chicken, Rice, and Mango in Lettuce Wraps

Makes 4 servings

prepWash rice in 3–4 changes of cold water until clear, drain well
1 cup / 240 ml jasmine rice	Cook rice, covered, 20 min; rest 10 min	Plate all components; serve dressing aside
1 3/4 cups / 420 ml water
1/4 tsp salt
1/2 cup / 120 ml seasoned rice vinegar	Purée dressing until smooth, 1 min
1/2 cup / 120 ml vegetable oil
6 tbsp mayonnaise
1/4 cup / 60 ml soy sauce
1/4 cup / 60 g finely chopped peeled fresh ginger
2 garlic cloves, chopped
1/2 tsp Asian sesame oil
2 grilled chicken breast halves, shredded (2 cups / 280 g)	Toss chicken with lime vinaigrette
1/3 cup / 80 ml lime vinaigrette	Toss chicken with lime vinaigrette
3/4 lb / 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
1/2 cup / 15 g chopped fresh cilantro

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