Vietnamese Chicken Salad Lettuce Wraps Recipe

While I love a creamy chicken salad made with mayo as much as the next person, sometimes I'm in the mood for something lighter, something vibrant that wakes up my taste buds. This recipe is inspired by the noodle salad bowls served at Vietnamese restaurants, but I've kicked out the noodles to lighten it up. Toss shredded chicken, crunchy veggies, herbs, and scallions with a dressing of fish sauce, lime juice, ginger, garlic, and a Thai chile for some zing, then serve in crunchy lettuce cups with roasted peanuts scattered on top. These wraps make a beautiful (and messy!) first course or a low-carb lunch that won't make you feel like you're brown-bagging it. (Click "Read More" below for the full recipe.)

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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.

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INGREDIENTS
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

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INSTRUCTIONS
For the dressing:

1. Place all of the ingredients in a medium bowl and whisk to combine; set aside.

For the salad:

1. Core the lettuce and separate the leaves. Wash and dry the leaves, place on a serving platter, and set aside. 
2. 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. 
3. Add the chicken, cilantro, and mint, and toss to combine.
4. 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.