Spicy Asian-Chicken-Salad Lettuce Cups

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.

 

Slideshow:  More Fast Chicken Recipes

 

  • Total Time:
  • Servings: Makes 12 lettuce cups

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Ingredients

  • 1/2 cup mayonnaise
  • 2 teaspoons sambal oelek or Chinese chile-garlic sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Asian sesame oil
  • One 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

How to make this recipe

  1. In a medium bowl, mix the mayonnaise with the <em>sambal oelek</em>, 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.

Suggested Pairing

Spicy Asian dishes like this chicken salad tend to pair best with off-dry (i.e., lightly sweet) white wines. Riesling is one good option. Washington state is a great source for lime-scented Riesling. Another terrific choice is an off-dry Pinot Gris from New Zealand.

Contributed By Photo © Petrina Tinslay Published September 2009





504253 recipes/spicy-asian-chicken-salad-lettuce-cups 2013-12-06T23:50:45+00:00 Melissa Rubel Jacobson summer|barbecue-cookout|asian|salads|12|basic-easy|healthy|make-ahead|no-cook|weeknight-dinner|lunch september-2009,Asian food,spicy chicken salad,lettuce wrap,chile mayonnaise,Melissa Rubel Jacobson recipes,spicy-asian-chicken-salad-lettuce-cups 504253
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