Chicken and Toasted Rice Salad Preparation Time: 40 minutes (plus cooling time) | Cooking Time: 20 minutes (plus standing time) 1 cup chicken stock 2 single chicken breast fillets 2 tablespoons long grain rice 4 green onions, chopped 2 large fresh red chilies, chopped 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh coriander leaves 1 tablespoon chopped fresh lemon grass 1 cos lettuce 1/4 cup lime juice 1 tablespoon fish sauce 1 teaspoon sugar

Bring stock to boil in a pan, add chicken, simmer, covered, until just tender. Stand chicken in stock for 10 minutes; drain chicken; reserve 1 tablespoon stock. Discard remaining stock. Chop chicken finely; cool.

Place rice in dry pan, stir over heat for about 5 minutes or until lightly browned. Grind rice in batches to a fine powder using mortar and pestle.

Combine chicken, rice, onion, chili, mint, coriander and lemon grass in bowl; serve in lettuce leaves.

Pour over combined juice, sauce, sugar and reserved stock.

Serves 4.

Store
Salad can be prepared a day ahead. Store, covered, in refrigerator.

Per serving: 2.8g fat, 171 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks