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.
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 cloves 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
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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.
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2
Remove chicken and let rest for 5 minutes, then shred into bite-size pieces using two forks.
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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 cloves minced garlic cloves until smooth to form the dressing.
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4
Add the shredded chicken to the dressing and toss to coat.
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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.
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6
Divide among plates, sprinkle with 2 tsp toasted sesame seeds, and serve immediately.