Spicy Asian-Chicken-Salad Lettuce Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
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.
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