Roasted Chicken, Watercress, and Brown Rice


Cook time: 15 Minutes

Total time: 15 Minutes

Yield: 4



  • 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


  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. Tip: You could omit the lettuce leaves and serve this as a main-course salad.