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. Recipe is here.