- 4 cups finely shredded cooked chicken
- 3 scallions, all parts, sliced
- 5 leaves fresh basil, chopped
- 3 sprigs fresh mint, chopped
- 1 tablespoon grapeseed or canola oil
- 2 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- Dipping Sauce:
- 2 tablespoons light soy sauce
- 2 tablespoons water
- 3 tablespoons rice wine vinegar (unseasoned)
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon light brown sugar
- 1 teaspoon seeded and minced jalapeno peppers
- Accompaniments:
- 1 head leaf lettuce, washed and dried
- 1 red bell pepper, ribs and seeds removed, cut into thin strips
- 1 large mango, peeled, pitted, and sliced
- 1 cup bean sprouts
- Additional basil and mint sprigs
- 1 lime, cut in wedges
- 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 sprouts, basil and mint leaves, and a squeeze of lime. Roll lettuce up to enclose ingredients and dip into sauce before eating.