Description
This vibrant Korean Chicken Salad is packed with shredded chicken, crisp vegetables, and a bold gochujang dressing that brings heat, tang, and just the right touch of sweetness. Perfect for a light yet satisfying meal.
Ingredients
Scale
- 2 cups shredded chicken, cooked and cooled
- 1 medium cucumber, julienned
- 1 large carrot, julienned
- 1 cup red cabbage, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, minced
- Juice of 1 lime
Instructions
- In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, lime juice, and minced garlic until smooth.
- In a large mixing bowl, combine shredded chicken, cucumber, carrot, red cabbage, and green onions.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Chill the salad in the refrigerator for 10–15 minutes to allow flavors to meld.
- Sprinkle with toasted sesame seeds just before serving.
Notes
- Use rotisserie chicken for convenience and flavor.
- Adjust gochujang for more or less spice according to your taste.
- Make the dressing ahead to save time and deepen the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg