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Spicy Asian Chicken Salad Lettuce Cups

Source: © Food & Wine Magazine
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Rating: 2.5   Reviews: 1 See Reviews
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Total Time:  20 Minutes
  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.
RECIPE 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
Spicy Asian Chicken Salad Lettuce Cups Recipe at Cooking.com
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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/26/2011
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Rating: 4
by: Paula, VA Reviewed: 08/25/2012
Really Tasty Asian Chicken Salad
Overall, I found this to be a really flavorful recipe, and relatively easy to assemble. I purchased the suggested size rotisserie chicken, and used only the white meat. I felt it was a little dry, and could have used a bit more sauce for that much chicken. I really liked the avocado slice and lime juice as a garnish.
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