Vietnamese Chicken Salad Lettuce Wraps
Makes: 4-6 servings Total Time: 40 minutes Hands-On Time: 40 minutes | What to Buy: For 3 cups of shredded chicken, roast 1 bone-in chicken breast and 1 bone-in chicken leg for about 45 minutes at 400°F. Nice to Know: The dressing and salad can be made separately up to 4 hours ahead and refrigerated. Toss the dressing with the salad when ready to serve. |
For the dressing:
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons vegetable oil
2 tablespoons water
1 tablespoon plus 1 teaspoon granulated sugar
1 tablespoon grated peeled fresh ginger
1 medium garlic clove, finely chopped
1 Thai chile, finely chopped
For the salad:
1 medium head Bibb or romaine lettuce
2 medium carrots
1/2 English cucumber (about 8 ounces)
4 medium scallions
3 cups cooked, shredded chicken meat (about 12 ounces)
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons coarsely chopped fresh mint leaves
1/4 cup roasted, salted peanuts, coarsely chopped
For the dressing:
- Place all of the ingredients in a medium bowl and whisk to combine; set aside.
For the salad:
- Core the lettuce and separate the leaves. Wash and dry the leaves, place on a serving platter, and set aside.
- Peel and cut the carrots into 1/4-inch matchsticks and place in a large bowl. Cut the cucumber into 1/4-inch matchsticks and add to the bowl. Thinly slice the white and light green parts of the scallions and add to the bowl.
- Add the chicken, cilantro, and mint, and toss to combine.
- Rewhisk the dressing, add 1/2 cup of it to the salad, and toss to combine. Taste and add more dressing as needed. Serve on the lettuce leaves and sprinkle with the peanuts, passing any remaining dressing.