Herbed Chicken Salad over Crispy Rice

Name: Herbed Chicken Salad over Crispy Rice
Yield: 4 Servings
Ingredients: 2 cups long-grain white rice (preferably Carolina); Kosher salt; 10 tablespoons olive oil, divided; 1 large carrot, shredded; ½ large leek, pale-green and white parts only, thinly sliced; 2 small garlic cloves, finely grated; ¼ cup fresh lemon juice; 1 tablespoon Dijon mustard; 2 cups shredded chicken, preferably white meat; Freshly ground black pepper; 1 cup cilantro leaves with tender stems; 1 cup mint leaves, torn

By Rick MartinezPhotography by Alex Lau

October 31, 2016

Image may contain Food Dish Meal Plant Cutlery Fork Produce and Seasoning

Alex Lau

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

Recipe notes

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