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Korean Chicken Salad with Gochujang Dressing

Poached and hand-shredded chicken tossed with crisp vegetables and a bold gochujang-sesame dressing with a sweet-spicy kick. A satisfying, protein-packed salad that comes together quickly.

35 minEasyServes 4340 cal/serving

KoreanSaladStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tsp honey
  • 2 garlic cloves, minced
  • 4 cups romaine lettuce, chopped
  • 2 cups napa cabbage, thinly shredded
  • 1 English cucumber, thinly sliced
  • 4 green onions (scallions), thinly sliced
  • 2 tsp toasted sesame seeds
  • 1 tsp kosher salt

Instructions

  1. 1

    Place 1.5 lbs boneless skinless chicken breasts in a medium saucepan and cover with cold water by 2 inches. Add 1 tsp kosher salt and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 12-15 minutes until cooked through to an internal temperature of 165 degrees F.

  2. 2

    Remove chicken and let rest for 5 minutes, then shred into bite-size pieces using two forks.

  3. 3

    In a large bowl, whisk together 2 tbsp gochujang (Korean chili paste), 2 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tbsp rice vinegar, 2 tsp honey, and 2 minced garlic cloves until smooth to form the dressing.

  4. 4

    Add the shredded chicken to the dressing and toss to coat.

  5. 5

    Add 4 cups chopped romaine lettuce, 2 cups thinly shredded napa cabbage, 1 thinly sliced English cucumber, and 4 thinly sliced green onions (scallions) to the bowl. Toss everything together gently.

  6. 6

    Divide among plates, sprinkle with 2 tsp toasted sesame seeds, and serve immediately.

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Questions

What internal temperature should Korean Chicken Salad with Gochujang Dressing reach?

For Korean Chicken Salad with Gochujang Dressing, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

Why rest the meat in Korean Chicken Salad with Gochujang Dressing?

Step 2 reads: "Remove chicken and let rest for 5 minutes, then shred into bite-size pieces using two forks." Heat drives the juices toward the center. The rest in step 2 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of gochujang in Korean Chicken Salad with Gochujang Dressing?

The entry for Korean Chicken Salad with Gochujang Dressing calls for 2 tbsp gochujang (Korean chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I use chicken thighs instead of chicken breasts in Korean Chicken Salad with Gochujang Dressing?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Korean Chicken Salad with Gochujang Dressing uses 1.5 lbs boneless skinless chicken breasts.

How hot is Korean Chicken Salad with Gochujang Dressing?

Moderately. The heat in Korean Chicken Salad with Gochujang Dressing comes from 2 tbsp gochujang (Korean chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Korean Chicken Salad with Gochujang Dressing gluten-free?

Yes. The gluten in Korean Chicken Salad with Gochujang Dressing is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

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