The No-Mayo Chicken Salad We’ll Be Eating All Summer

With the prospect of parading around in a swimsuit upon us, the office has turned into the Salad Zone. Salads in Tribeca, however, run about a gazillion dollars a pop, so we often bring our own. Here’s my staffer Jill’s recipe for a light but tasty Thai-inspired chicken salad. It’s fresh, spicy and crunchy, but because it’s made without mayonnaise, it’s her go-to when she wants to feel healthy without eating like a rabbit.

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Jill’s No-Mayo Chicken Salad

  • Serves 4-6
  • Prep Time: 15 minutes +1 hour inactive
  • Cook Time: n/a

For the Salad

  • 4 chicken breasts, poached, shredded and chilled (this can be done ahead of time; see How to Poach Chicken below)
  • 3 cups shredded savoy or green cabbage
  • 2 carrots, peeled and shredded
  • 1 small red bell pepper, julienned
  • 1 small red onion, sliced thin
  • 2-3 scallions, sliced thin
  • 1 c cilantro leaves roughly chopped
  • 1 teaspoon toasted sesame seeds for garnish

For the Dressing

  • 3 tbsp fish sauce
  • 1/4 c sesame oil
  • juice of one lime
  • 1 tbsp agave syrup or sugar
  • 1 scant tsp Sriracha or crushed red pepper

Directions

  • Combine the salad ingredients in a bowl and mix.
  • Whisk together the salad dressing ingredients, and pour over the salad. Toss salad, garnish with sesame seeds and serve.

How to Poach Chicken

Place chicken breasts in a pot and add enough chicken stock to cover. Bring to a simmer, and then turn off the heat. Cover the pot and allow the chicken to cool to room temperature. Remove from stock and shred. Refrigerate until ready to use.

No-Mayo Summer Chicken Salad
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