Spicy-Crunchy Chicken Salad in Lettuce Cups

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
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  • Level: Intermediate
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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6 tablespoons freshly squeezed lime juice

1/4 cup sugar

3 tablespoons Southeast Asian fish sauce

2 teaspoons Asian-style chile paste, like sambal oelek

2 tablespoons vegetable oil, like corn, peanut, or soy

1-inch piece fresh ginger, peeled and finely grated

2 cloves garlic, minced

1 pound ground chicken

1 tablespoon kosher salt

4 scallions (white and green), thinly sliced

1 medium carrot, grated

1/2 cup canned, drained water chestnuts, chopped

3 to 4 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh coriander leaves (cilantro)

8 to 10 Bibb lettuce leaves

Lime wedges


  1. In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
  2. Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
  3. Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.