Chicken salad doesn’t have to be full of mayo. And while this one is not really Chinese (more like America in the 1980s), it is an old favorite that’s perfect for picnics, a day at the beach, or just for an easy-to-pack work lunch. It’s also a great way to use leftover rotisserie chicken (or homemade roasted chicken from dinner the night before).
What to buy: Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar).
For the salad:
Beverage pairing: Maximin Grünhäuser Herrenberg Kabinett Feinherb, Germany. Crunchy salad with ginger, garlic, chile, and vinegar is beautiful with an off-dry German Riesling that has the spine, lime-zest brightness, and acidity to perfectly match the texture and flavors of the dish.
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...