Ingredients
½ cup mayonnaise
2 tsp sambal oelek or Chine chile-garlic sauce
1 tsp Dijon mustard
½ tsp Asian sesame oil
1 2-pound rotisserie chicken-skin and bones discarded, meat pulled into bite-size pieces
⅓ 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 slice
lime wedges, for serving
2 tsp sambal oelek or Chine chile-garlic sauce
1 tsp Dijon mustard
½ tsp Asian sesame oil
1 2-pound rotisserie chicken-skin and bones discarded, meat pulled into bite-size pieces
⅓ 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 slice
lime wedges, for serving
Directions
1. 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.
