Great in the Summer or whenever the freshest ingredients are available.
1. In small heavy skillet, dry roast raw rice over moderate heat, stirring often until browned, 3 to 4 minutes. Remove rice to cool completely. Grind to a fine powder in pestal and mortar or spice grinder.
2. In small sauce pan, bring water to a boil over high heat. Add chicken and stir until it turns white, about 3 minutes. Drain chicken and save stock for another use.
3. In a bowl, mix together shallots, jalapenos, lime juice, fish sauce, sugar and black pepper. Add chicken and mix well. Stir in mint and cilantro.
4. Line a plate with lettuce leaves and mound chicken on top. Sprinkle the ground rice on top. Use lettuce to wrap salad and eat.
Serve with sweet chili garlic sauce if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 6 | ||
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Calories: 53 | ||
Calories from Fat: 5 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.9mg | 2 % | |
Sodium 254.6mg | 9 % | |
Potassium 380.2mg | 10 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 5.9g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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