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.
- Yield:Makes about 8 cups of chicken salad, serving 8 as a small side or sandwich
- Active time: 10 minutes
- Total time:10 minutes
- 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
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.