This is one quick and easy recipe, and the leftover makes great filling for sandwiches. It's adapted from the Spicy Asian-Chicken-Salad Lettuce Cups by Melissa Rubel Jacobson and featured in Food&Wine annual cookbook 2010. I don't think this is quite an Asian salad, at best it's fusion since Asians generally do not use mayonnaise and dijon mustard.
INGREDIENTS:
2 Tsp mayonnaise
2 tsp sambal oelek (replace with sriracha for more bite) or to taste
1 tsp Dijon mustard
1/2 tsp Asian sesame oil
1 pound grilled chicken, pulled into pieces
1/3 cup chopped jicama (the original recipe calls for water chestnuts), diced
2 spring onions, both white and green parts, thinly sliced
Kosher salt and freshly ground pepper
12 Boston lettuce leaves
1 Hass avocado, peeled and cut into 12 slices
Lime wedges
METHOD:
In a medium bowl, mix the mayonnaise, chili sauce, mustard, and sesame oil together.
Stir in chicken, jicama, and onions. Season with salt and pepper.
Spoon the salad into the lettuce leaves and top with a slice of avocado.
Serve with lime wedges.
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