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 MartinezPhotographer Alex Lau

October 31, 2016

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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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