I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Asian Inspired Chicken Salad with Sesame Mayonnaise

Asian Inspired Chicken Salad with Sesame Mayonnaise

I do love a good chicken salad, and I am always working on new and different versions. This Asian inspired iteration relies on the wonderful sesame mayonnaise, a recipe I used for years when I first started entertaining, as a dip for asparagus spears or snap peas. I started making it when Asian ingredients like sesame oil and rice vinegar weren’t as readily available as they are now, so it always struck a note of the exotic. I’ve kept that recipe on one of those personalized recipe cards that used to be such popular hostess gifts. I returned to the mayonnaise recipe recently and realized how incredibly versatile it is. I whipped up a little cold chicken supper with leftovers from the fridge, and it was such a good idea, I had to turn it into a summery chicken salad recipe.

Serve this chicken salad  in lettuce cups with lime wedges to squeeze over it. I also like it scooped up with rice crackers.

This will make more mayonnaise than you need. Toss it with cold rice or ramen noodles for a lovely side dish, spread it on a bahn-mi style sandwich. It’s a different twist for a burger or a chicken sandwich. Try it with roasted asparagus or steamed snap peas. I’ve even served this as a dip for grilled shrimp.

Asian Inspired Chicken Salad with Sesame Mayonnaise
Serves 4
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Ingredients
  1. Sesame Mayonnaise
  2. 1 whole egg
  3. 2 egg yolks
  4. 2 ½ Tablespoon soy sauce
  5. 2 ½ Tablespoons rice wine vinegar
  6. 1 Tablespoon Dijon mustard
  7. ½ teaspoon salt
  8. ¼ cup sesame oil
  9. 1 ¾ cups vegetable oil, like grapeseed or canola
  10. Chicken Salad
  11. 3 bone-in, skin on chicken breasts
  12. 1 cup shredded carrots
  13. 4 green onions, finely chopped
  14. ½ cup roasted and salted peanuts, chopped
  15. ¼ cup finely chopped mint
  16. ¼ cup finely chopped cilantro
For the Mayonnaise
  1. Place the egg, egg yolks, soy sauce, vinegar, mustard and salt in the bowl of a food processor fitted with the metal blade. Process until the ingredients are combined. With the motor running, drizzle in the sesame and vegetable oils in a slow, steady stream. Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.
  2. When the mayonnaise is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld.
For the Salad
  1. Preheat the oven to 400°. Lightly salt the chicken breasts and place on a baking tray. Roast for about 20 – 25 minutes until the chicken is cooked through (internal temperature of 165°). Let the chicken cool to room temperature, then pull of the skin, pull the meat from the bones and shred into a bowl, either using two forks or your fingers.
  2. Add the carrots, green onions, peanuts, cilantro and mint to the chicken in the bowl and toss to combine. Add 1 cup of the sesame mayonnaise and stir to coat.
  3. The chicken salad will keep, covered, in the fridge for a few days. The mayonnaise will keep, covered, for 4 days.
The Runaway Spoon http://therunawayspoon.com/blog/
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2 comments to Asian Inspired Chicken Salad with Sesame Mayonnaise

  • This looks SO wonderful, and I cannot wait to make it. I’ve had chicken salad on my mind lately, and bought two rotisserie chickens yesterday at my local Harris Teeter, since they had the just-roasted ones on special for $4.99 each. One’s for cashew curry version, and the other is now for THIS! And that mayo will surely live in my fridge all summer, and beyond.

  • Jill Flournoy

    I made this – exactly as the recipe reads- for dinner last night and it is a definite keeper. Next time, I will double the recipe so we can enjoy it even longer! Really, really good-

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