Monday, June 13, 2011

Spicy Asian-Chicken-Salad Lettuce Cups

This is yet another "Build a Bite" that The Other Williams fixed up for us the other night. And, oh my, it's delicious! Not only is this fun and tasty, it's HEALTHY!!

The Asian spin on the classic chicken salad really makes this different and special. We have a several Asian spices and sauces in our cabinets because The Other Williams loves cooking with these flavors. I highly recommend spending a couple hours just walking through your local Asian food store. And yes, you have one, google it! Its so intriguing to see all the different things they have!

Not in an Asian mood, no problem, just do a classic chicken salad. The Other Williams has a killer recipe for that also >Click here<.

Tips: We couldn't find Bibb and didn't want to do iceburg so we got butter lettuce and it was delicious! We also added tomatoes to the recipe so play with it and throw in what you've got.

This would make an excellent picnic meal!!

Spicy Asian-Chicken-Salad Lettuce Cups

Make Ahead: The chicken salad can be refrigerated for up to 2 days.

1/2 cup mayonnaise
2 teaspoons sambal oelek or Chinese chili-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

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.

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