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