Also in this month’s Food & Wine mag was a recipe for Spicy Asian-Chicken-Salad Lettuce Cups. I wanted to bring something healthy to the party for those who don’t eat cherry ganache-stuffed chocolate chunk espresso cookies. I liked the idea for a moist chicken salad that used rotisserie chicken, rather than the standard breast meat only. The spicy aspect certainly appealed to me as well. What did not tickle my taste buds was the use and quantity of mayonnaise. So, I substituted in some plain, fat-free yogurt and that added a nice tang to the dressing. I served mine in Belgian Endive leaves rather than Bibb or iceburg lettuce.
- 1/2 cup plain, non-fat yogurt
- 2 teaspoons chili-garlic sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon hot pepper sesame oil
- One 4-pound rotisserie chicken, cooked and pulled into bite-size pieces
- 1/3 cup bamboo shoots, chopped
- 2 scallions, white and green parts thinly sliced
- salt and pepper
- 3 heads of Belgian endive, washed
- Lime wedges, for serving
- In a medium bowl, mix the yogurt with the chili-garlic sauce, mustard and sesame oil.
- Stir in the chicken, bamboo shoots and scallions and season with salt and pepper.
- Spoon the chicken salad into the endive leaves. Serve with lime wedges.