This dish is served rolled up in large lettuce leaves, like a salad wrap sandwich. Arrange the accompaniments on a large platter and let guests make their own.
Total prep time: 30 minutes
4 cups finely shredded cooked chicken
3 scallions, thinly sliced
5 large basil leaves, slivered
3 sprigs fresh mint, chopped
1 Tbsp grapeseed or olive oil
Juice of 1 lime (about 2 Tbsp)
Kosher salt and freshly ground pepper
2 Tbsp light soy sauce
2 Tbsp water
3 Tbsp rice wine vinegar (unseasoned)
1 Tbsp finely chopped fresh ginger root
1 tsp light brown sugar
1 head leaf lettuce, separated, washed, and dried (about 10 leaves, green leaf, red leaf, or romaine)
1 red bell pepper, seeded and cut into thin strips
1 large mango, peeled, pitted, and cut into thin strips (see tip at end of recipe)
1 cup bean sprouts
Additional basil and mint sprigs
1 lime, quartered
In a medium bowl, toss chicken with scallions, basil, mint, oil, lime juice, and salt and pepper to taste. In a small bowl, whisk together dipping sauce ingredients.
Place about 1/3 cup chicken salad in a lettuce leaf. Top with strips of red bell pepper and mango, bean spouts, basil and mint leaves (if desired), and a squeeze of lime. Roll lettuce up to enclose ingredients and dip into sauce before eating.
Tip: Cutting Mango Matchsticks
(Fine Cooking magazine, by Dabney Gough)
1. Use a very sharp vegetable peeler or a paring knife to remove the skin; try not to take a lot of the fruit along with it. Cut a slice off the stem end to make a stable base and then stand the mango upright on the base.
2. Cut the flesh away from each broad side of the fruit. The pit tapers at the top and bottom, so start a little closer to the center and cut down in a slight arc to follow the contour of the pit. Repeat along the two remaining narrow sides, trying to avoid the fibrous edge of the pit.
3. Slice the fruit lengthwise about 1/8 inch thick.
4. Stack three or four slices flat on the board and cut lengthwise again about 1/8 inch thick.