Photo: © Petrina Tinslay
Makes 12 lettuce cups

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.

How to Make It

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.

Ratings & Reviews

CoachDebbie's Review

March 07, 2014

kristymos's Review

July 11, 2013