Herbed Chicken Salad over Crispy Rice
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
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