1/2 cup mayonnaise
2 teaspoons sambal oelek or Chinese chile-garlic sauce
1 teaspoon Dijon mustard
1 teaspoon sesame oil
One rotisserie chicken—skin and bones discarded, meat pulled into bite-size pieces
2 scallions, white and green parts thinly sliced
Kosher salt and freshly ground pepper
12 Iceberg lettuce leaves
1 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, 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.
* Recipe and picture courtesy of Food & Wine