Spicy Asian-Chicken-Salad Lettuce Cups

Spicy Asian-Chicken-Salad Lettuce Cups Recipe
Photo: © Petrina Tinslay
Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.


Makes 12 lettuce cups

Recipe from

Food & Wine


1/2 cup mayonnaise
2 teaspoons sambal oelek or Chinese chile-garlic sauce
1 teaspoon Dijon mustard
1/2 teaspoon Asian sesame oil
1 2-pound rotisserie chicken, skin and bones discarded, meat pulled into bite-size pieces
1/3 cup water chestnuts, coarsely chopped
2 scallions, white and green parts thinly sliced
Kosher salt and freshly ground pepper
12 Bibb or iceberg lettuce leaves
1 Hass avocado, peeled and cut into 12 slices
Lime wedges, for serving


In a medium bowl, mix the mayonnaise with the sambal oelek , mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.

Melissa Rubel Jacobson,

Food & Wine

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note