Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers’ markets, has a licorice flavor, but you can use regular basil instead.

　　

Ingredients

serves 4 to 6

　　1 tablespoon jasmine rice or another long-grain rice

　　Coarse salt

　　1 pound ground chicken

　　Lime-Chile Dressing (recipe follows)

　　1/4 cup chopped fresh Thai basil, plus more for garnish

　　1/4 cup chopped fresh cilantro, plus more for garnish

　　Freshly ground pepper

　　1 head Boston lettuce, leaves separated

　　1 carrot, peeled and cut into matchsticks

　　1/2 daikon radish, peeled and cut into matchsticks

　　3 tablespoons salted, roasted peanuts, chopped

　　

Lime-Chile Dressing

5 tablespoons fresh lime juice

　　3 tablespoons Asian fish sauce

　　2 tablespoons rice-wine vinegar

　　1 tablespoon sugar

　　2 fresh red hot chiles, finely chopped

　　2 garlic cloves, minced

　　2 shallots, thinly sliced

　　2 tablespoons finely chopped fresh cilantro

　　(makes about 1/2 cup)

　　

Step 1

Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.

　　

Step 2

Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.

　　

Step 3

Transfer the chicken to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add the dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.

　　

Step 4

For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.

　　

Lime-Chile Dressing

Step 5

Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.