Recipe: Vietnamese Chicken Salad Wraps

VIETNAMESE CHICKEN SALAD WRAPS

"With their fresh, lively seasonings and contrasting textures of tender meat or seafood, sensual cooked noodles, and crisp vegetables, Vietnamese salads are superb as a light but filling lunch or dinner. Traditionally, they are served in rice noodle wrappers, but I much prefer to serve them rolled in Boston or Bibb lettuce."

2 quarts water
1/2 pound thin rice stick noodles, softened in hot water to cover and drained
1 1/4 pounds cooked chicken, skin removed, shredded by hand into julienne strips
2 medium-size carrots, grated (about 1 1/2 cups)
2 cups bean sprouts, rinsed and drained
1/4 cup coarsely chopped cilantro (fresh coriander) leaves
1/4 cup coarsely chopped fresh basil leaves
1/2 cup finely chopped scallion greens
1/4 cup chopped dry-roasted peanuts
FOR SERVING:
Vietnamese Sweet-and-Sour Dipping Sauce
2 to 3 heads Boston lettuce, cores trimmed, leaves separated, pressed to flatten, rinsed, drained, and arranged on a serving platter or in a basket

In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10 to 15 seconds. Drain thoroughly in a colander and rinse under cold running water. Clip the noodles into 3-inch lengths, if desired, and arrange on a deep serving platter.

Arrange the chicken in the center of the platter over the noodles and then arrange the carrots and bean sprouts around it in concentric circles.

Sprinkle the cilantro, basil, scallions, and chopped peanuts on top of the salad. Serve the salad at room temperature or chilled. You can serve the dressing on the side as a dipping sauce or pour it over the top and toss before serving.

TO EAT THE SALAD:
Spoon some of the salad mixture into a lettuce leaf, roll it up, tucking in the sides, and eat with your fingers.

Makes 6 Servings
Source: Asian Wraps: Deliciously Easy Hand Held Bundles to Stuff, Wrap and Relish by Nina Simonds