Love Letter to Chicken Salad
Chicken salad is both retro and timeless. Its fluid transitions from season to season and laid-back way of accommodating whatever you have in the refrigerator make it a natural for any cook’s repertoi...
Ingredients
SERVINGS: 4–6 Serving(s)
- 3 cups cooked chicken, preferably organic, chilled
- 1½ tablespoons toasted sesame seeds
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 1 large clove garlic, minced
- 1 tablespoon fresh lime juice
- 2½ tablespoons shoyu, soy sauce, tamari or coconut aminos
- ½ teaspoon dried chili flakes or 1 teaspoon fresh minced chilies (jalapeños, Thai or Hawaiian)
- 3 tablespoons mayonnaise
- ¼ cup thinly sliced green onions
- 1 cup toasted sliced almonds
Preparation
Shred half of cooked chicken with a fork. Chop fine or pulse remaining half in a food processor. Mix both chicken meats together in a large bowl and set aside. In a small bowl, mix sesame seeds, sesame oil, ginger, garlic, lime juice, shoyu, chili flakes and mayonnaise. Add sauce to chicken and add green onions. Gently mix. Top with almonds right before serving to keep crunch intact.
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