Appetizers & Side Dishes · Asian Cuisine

Spicy Asian Lettuce Cups

Unbelievable. The weather is beautiful in Philadephia and about 10-15 degrees warmer than San Diego. I thought I would celebrate with a to-go order of moules mariniere and frites…

Unbelievable. It’s against the law to have mussels to go!

Yes, I’m fuming…..still fuming….

Being stubborn, I fruitlessly googled for such ridiculous laws and only found an article of a lady suing a restaurant when the shell of a mussel scraped her mouth. Thank god she lost. Stupidness does not always prevail! I still need to see proof that it’s against the law.

What do mussels have in common with the recipe? Nothing. But don’t be surprised if you see another remake of moules mariniere soon! Now onto the recipe –nevermind the mayonnaise, it’s not worth mentioning.  Just think of the chicken, romaine leaves, and water chesnuts tossed with cilantro and dressed with a bit of sambal oolek. Summer perfection and still keeping true to my love of unhealthy foods.


  • ½ cup mayo (add more if desired)
  • 2 tsp sambal oolek or Chinese chile garlic sauce
  • 1 tsp Dijon mustard
  • ½ tsp Asian sesame oil
  • 1 lb rotisserie chicken, shredded (about half the chicken)
  • 1/3 cup water chestnuts
  • 3 scallions
  • 2 tbs of chopped cilantro
  • Salt and pepper to taste
  • 12 Bibb or romaine lettuce leaves
  • 1 Hass avocado, peeled and cut into sliced
  • Lime wedges for serving


 In a small bowl, mix together the mayo, chile sauce, mustard, and sesame oil. Chill until needed.

 In a large bowl, combine chicken, water chestnuts, scallions, and cilantro with mayo mixture. Add more mayonnaise for desired consistency and taste. Salt and pepper to taste.  

Serve chicken mixture on top lettuce and avocado. Garnish with limes.


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