Spicy Chicken Salad Cups

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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.

By

Melissa Rubel Jacobson

Updated on January 24, 2024

Spicy Asian-Chicken-Salad Lettuce Cups — Photo: © Petrina Tinslay

Total Time:

20 mins

Yield:

12 lettuce cups

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Ingredients

1/2 cup mayonnaise
2 teaspoons sambal oelek or chile-garlic sauce
1 teaspoon Dijon mustard
1/2 teaspoon 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
Freshly ground black pepper
12 Bibb or iceberg lettuce leaves
1 Hass avocado, peeled and cut into 12 slices
Lime wedges, for serving

Directions

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.

Suggested pairing

Spicy 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.

Originally appeared: September 2009

Spicy Chicken Salad Cups

Ingredients

Directions

Make ahead

Suggested pairing

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