The medley of flavors feels exotic and tropical, and calls me to a happy place every time I eat them. They are colorful fun and also make for an easy to eat meal for toddlers when served as finger food!
Like I mentioned earlier, I like to prepare the main parts of this meal (like the baked chicken and vinaigrette) ahead of time for easy assembly the night of the meal.
This recipe makes makes 4 servings
16 ounces baked chicken (or rotisserie chicken works too!)
1 cup uncooked brown or sticky rice (cook in 2 cups of water and let cool before serving)
1 mango, cut into ¼-inch cubes
1 avocado, cut into ¼-inch cubes
1/8 cup fresh cilantro, chopped
2 green onions thinly sliced
16 large Napa cabbage leaves (one large Napa cabbage will do just fine)
Cilantro - Lime Vinaigrette:
2-3 limes juiced
1/4 cup extra virgin olive oil
1/4 tsp sea salt
1 tsp honey
(Whisk all ingredients together and store in an air tight container in the refrigerator for up to a week).
Pre-bake chicken with a little sea salt and pepper up to 4 days before. Store in the refrigerator and keep cold, cut the meat into 1/2-inch cubes. Transfer the cubed chicken to a medium mixing bowl and add the mango, avocado, cilantro, green onions and vinaigrette. Season to taste with freshly ground pepper, and toss so that everything is evenly coated in dressing.
Divide the rice and chicken mixture evenly among the cabbage leaves and serve!