Spicy Asian-Chicken-Salad Lettuce Cups

By cmschnettler

Ingredients

• 1/2 cup mayonnaise see savings
• 2 teaspoons sambal oelek or Chinese chile-garlic sauce see savings
• 1 teaspoon Dijon mustard see savings
• 1/2 teaspoon Asian sesame oil see savings
• 1 2-pound rotisserie chicken, skin and bones discarded, meat pulled into bite-size pieces see savings
• 1/3 cup water chestnuts, coarsely chopped see savings
• 2 scallions, white and green parts thinly sliced see savings
• Kosher salt and freshly ground pepper see savings
• 12 Bibb or iceberg lettuce leaves see savings
• 1 Hass avocado, peeled and cut into 12 slices see savings
• Lime wedges, for serving see savings

Preparation

Step 1

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. MAKE AHEAD The chicken salad can be refrigerated for up to 2 days.