Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions Recipe

You don't need mayo to make a great chicken salad sandwich. Daniel Gritzer

Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginger.

Why this recipe works:

  • A tart vinaigrette that includes sesame oil and kimchi pickling liquid adds flavor and moisture, minus the mayo.
  • Plenty of fresh ginger, scallion, and celery adds texture and flavor to the salad.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 8 servings

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  • 4 cups shredded cooked chicken meat (from about a 3-pound roast chicken)
  • 1 cup drained kimchi, chopped
  • 1/2 cup diced celery (about 1 large rib)
  • 1/4 cup toasted pine nuts or sesame seeds
  • 1/4 cup thinly sliced scallion, white and light green parts only (about 2 scalions)
  • 3 tablespoons kimchi liquid
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons vegetable oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • Kosher salt and freshly ground black pepper
  • Sliced bread and frisee, if serving as a sandwich


  1. In a large bowl, toss together all ingredients to combine thoroughly. Season with salt and pepper and serve as a light salad or on bread as a sandwich. Salad can be refrigerated in an airtight container overnight.

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