Rating: 4 stars
1756 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1756
  • 5 star values: 0

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. More Fast Chicken Recipes

Melissa Rubel Jacobson
September 2009

Gallery

© Petrina Tinslay

Recipe Summary

total:
20 mins
Yield:
Makes 12 lettuce cups
Advertisement

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.

    Advertisement

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.

Advertisement
Advertisement