Korean Chicken Salad with Gochujang Dressing

Name: Korean Chicken Salad with Gochujang Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
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

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

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

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

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

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

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

Questions

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

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Korean Chicken Salad with Gochujang Dressing keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Korean Chicken Salad with Gochujang Dressing?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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