Spicy Asian-Chicken-Salad Lettuce Cups

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.

Yield: Makes 12 lettuce cups
Recipe from Food & Wine

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Ingredients

  • 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

Preparation

  1. 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.
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