1 1/2 cups jasmine rice, rinsed 1 chicken stock cube 400g chicken breast fillets, trimmed 1 tablespoon red wine vinegar 1 tablespoon Maille Dijon Mustard 4 green onions, sliced 2 stalks celery, sliced 125g roasted capsicum (in brine), chopped 2 tablespoons flat-leaf parsley leaves, finely chopped 8 iceberg lettuce leaves 1/4 cup dry roasted cashews, chopped

Preparation
1. Bring 3 cups cold water to the boil in a saucepan over high heat. Add rice and crumble over stock. Return to the boil, stirring. Reduce heat to low. Add chicken. Cover. Simmer for 10 minutes. Remove pan from heat. Stand, covered, for 10 minutes.
2. Remove chicken. Set aside to cool. Transfer rice to a large bowl. Shred chicken.
3. Combine vinegar and mustard. Pour over rice. Stir with a fork to combine. Add onions, celery, capsicum, parsley and chicken. Toss to combine.
4. Spoon warm rice mixture into lettuce cups. Top with cashews and serve.