Aaron Kirk; Food Styling: Ivy Odom; Prop Styling: Christina Daley
Active Time
10 Mins
Total Time
10 Mins
Yield
Serves 6 (serving size: 2 lettuce cups)

Creamy chicken salad gets a major punch of personality with this wow-worthy, kung pao makeover. Featuring all of the flavors you know and love about kung pao chicken, the incredible savory-sweet dressing only gets tastier as it sits, so feel free to prep your chicken salad in advance and allow it some time to chill in the refrigerator. Kewpie mayonnaise is a Japanese brand of mayo that’s slightly sweeter than the standard U.S. supermarket standbys (like Hellman’s or Duke’s) and has a distinct savory richness—and it’s definitely worth seeking out. That, and the spicy chile crisp (don’t worry, it’s not as spicy as it looks in the jar), can be found at most Asian markets or ordered online. 

How to Make It

Step 1

Stir together mayonnaise, scallions, red bell peppers, chile crisp, vinegar, honey, hoisin, and soy sauce in a medium bowl. Add chicken and peanuts to dressing; toss to coat chicken fully.

Step 2

Divide mixture evenly among lettuce leaves. Garnish with chopped peanuts, sliced scallions, and chile crisp.

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