A Chicken Salad You Can Actually Love

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A Chicken Salad You Can Actually Love

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I NEVER HARBORED any hard feelings toward chicken salad. But it always struck me as extraordinarily blah: parched chicken slicked over with mayonnaise, bits of celery or sweet raisins doing the dish no favors.

Then I visited Little Tong Noodle Shop, a newish Chinese restaurant in Manhattan’s East Village. There, chef Simone Tong serves a fresh version in which tender chicken tangles with Thai basil, mint and other herbs, as well as pickled red onions and fermented chilies—not a lick of mayonnaise in sight.

By | 2018-01-09T17:45:29+00:00 January 9th, 2018|0 Comments

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