Spicy chicken salad in lettuce cups

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.

1 tablespoon jasmine rice or another longgrain rice

Coarse salt

1 pound ground chicken

Lime-Chile Dressing

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

½ daikon radish, peeled and cut into matchsticks

3 tablespoons salted, roasted peanuts, chopped

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

SERVES 4 TO 6