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

Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions Recipe
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 type: Sandwich Recipes
  • 4 c shredded cooked chicken meat (from about a 3-pound roast chicken)
  • 1 c drained kimchi, chopped
  • ½ c diced celery (about 1 large rib)
  • ¼ c toasted pine nuts or sesame seeds
  • ¼ c thinly sliced scallion, white and light green parts only (about 2 scallions)
  • 3 tbs kimchi liquid
  • 3 tbs distilled white vinegar
  • 3 tbs vegetable oil
  • 2 tsp grated fresh ginger
  • 1 tsp 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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