Ingredients

1 cooked chicken breast, shredded or thinly sliced
1/2 cup kimchi, minced*
1/4 cup mayonnaise
seasoned salt to taste (this is usually 1/2 tsp with my specific kimchi and mayo)

optional for serving: multigrain gluten-free bread, boston lettuce, buckwheat crêpes (used as wraps), sliced green onions for topping

Method

1. Mix together chicken, kimchi, mayo, and seasoned salt until well combined and kimchi seasoning is consistent through the mayo.
2. Spread onto bread with lettuce, serve in lettuce for low-carb wraps, or wrap up into crêpes. Sprinkle over green onions before closing up your sandwich or wraps.
3. Store leftover chicken salad in an airtight container for up to 3 days in the fridge.

Notes:

1. *You can always blend the kimchi and mayo together if you prefer a smoother chicken salad, rather than having the little pops of crunchy kimchi.
2. I like this recipe to use up homemade mayo with leftover chicken, but KewPie Mayo is also amazing if you love the added MSG.
3. To make leftovers more interesting, try adding the chicken salad to cold pasta for a creamy pasta salad.