Vietnamese Chicken Salad Sampan

• 1 1/2 lbs boneless, skinless chicken breasts, chopped
• 2 tbsp sesame oil
• 1 red onion, peeled and diced
• 1/2 cup grated carrots
• 2 jalapeno peppers, stemmed, seeded and minced
• 3/4 cup chopped fresh cilantro
• 8 oz bean sprouts
• 2 1/2 tbsp grated fresh ginger
• 2 heads of iceberg lettuce, halved
• For dressing:
• 1/2 cup freshly squeezed lime juice
• 1/4 cup rice wine vinegar
• 1/4 cup Thai fish sauce
• 1 tbsp hot garlic sauce
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• Garnish with:
• 1/2 bunch scallions, chopped
• 1 Kirby cucumber, very thinly sliced

1. Coarsely chop chicken and then place in food processor. Pulse a few times to finely chop.
2. Heat sesame oil in wok until very hot and add chicken and cook and stir until chicken is cooked completely through, about 5 minutes. Drain off any excess liquid, pat chicken dry with paper towels and transfer to large bowl. Add onion, carrots, peppers, cilantro, bean sprouts and ginger, toss to combine ingredients.
3. Rinse and dry iceberg lettuce halves, remove loose outer leaves. Gently separate and form 8 double leaf lettuce bowls.
4. Combine dressing ingredients together in carafe, shake to combine ingredients. Pour dressing over chicken/vegetable mixture and lightly toss to incorporate. Spoon equivalent portions of the chicken salad into each lettuce bowl, top with chopped scallions and cucumber slices.

chicken breasts, sesame oil, red onion, grated carrots, peppers, fresh cilantro, bean sprouts, ginger, freshly squeezed lime juice, ubc, ubc, garlic, vegetable oil, brown sugar, scallions, cucumber

Taken from www.epicurious.com/recipes/member/views/vietnamese-chicken-salad-sampan-1206516 (may not work)