Rating: 4.5 stars
2 Ratings
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  • 2 Ratings

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.

Melissa Rubel Jacobson
Recipe by Food & Wine September 2009

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Credit: © Petrina Tinslay

Recipe Summary test

Yield:
Makes 12 lettuce cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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