Spicy Asian-Chicken-Salad Lettuce Cups
Recipe from Food & Wine

Melissa Rubel Jacobson 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.


Spicy Asian-Chicken-Salad Lettuce Cups
Petrina Tinslay

by 1  person

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

MAKE AHEAD
The chicken salad can be refrigerated for up to 2 days.
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Related Recipe
Thai Chicken Noodle Salad
Thai Chicken Noodle Salad

You can have this quick salad on the table in less time than it takes to pick up take-out. Using strips of rotisserie chicken and ramen noodles keeps prep time down to 20 minutes.

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