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.
[yumprint-recipe id=’13’]
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.
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-