Roasted Chicken, Watercress, and Brown Rice

Ingredients

• 1/2 3-pound rotisserie chicken shredded
• 1 to 1 1/2 cups cooked brown rice
• 1/3 cup thinly sliced scallions
• 2 to 3 tablespoons takeout dumpling sauce or low-sodium soy sauce
• 1 small bunch watercress stems removed
• 1/4 teaspoon black pepper
• 1 8-ounce can water chestnuts drained and diced (optional)
• 1 head Boston Bibb, or iceberg lettuce, leaves separated

Instructions

1. 1
   In a medium bowl, combine the chicken, rice, scallions, dumpling or soy sauce, watercress, pepper, and water chestnuts (if using). Set aside for 5 minutes to allow the flavors to meld. Spoon some of the chicken mixture onto each lettuce leaf and place on a platter.
2. 2
   Tip: You could omit the lettuce leaves and serve this as a main-course salad.