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.
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 scallions)
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
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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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|