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

• 4 cups shredded cooked chicken meat (from about a 3-pound roast chicken)
• 1 cup drained kimchi, chopped
• 1/2 cup diced celery (about 1 large rib)
• 1/4 cup toasted pine nuts or sesame seeds
• 1/4 cup thinly sliced scallion, white and light green parts only (about 2 scalions)
• 3 tablespoons kimchi liquid
• 3 tablespoons distilled white vinegar
• 3 tablespoons vegetable oil
• 2 teaspoons grated fresh ginger
• 1 teaspoon 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.

chicken meat, celery, nuts, scallion, liquid, distilled white vinegar, vegetable oil, ginger, sesame oil, kosher salt, bread

Taken from www.seriouseats.com/recipes/2015/01/korean-chicken-salad-kimchi-recipe.html (may not work)