Spicy Asian Chicken Salad


  • 1/2 cup plain, non-fat yogurt
  • 2 teaspoons chile-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



  1. In a medium bowl, mix the yogurt with the chile-garlic sauce, mustard and sesame oil.
  2. Stir in the chicken, bamboo shoots and scallions and season with salt and pepper.
  3. Spoon the chicken salad into the endive leaves. Serve with lime wedges.