Apologies, no blog today, have been a bit under the weather.
Spicy Asian-Chicken-Salad Lettuce Cups
Source: Food and Wine
Makes 12 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.
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
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.
Have a great day