Spicy Korean Chicken Salad Recipe
Just like the Chinese Chicken Salad from your favorite fast-casual restaurants, but Korean-ized with a spicy garlic- and gochugaru-infused dressing!
Servings: 4 -6 servings
Calories: 310kcal
Ingredients
- 2 cooked chicken breast halves shredded
- ¼ head purple cabbage finely shredded (about 4 cups)
- 1 large apple or Asian pear
- 1 large carrot peeled and finely shredded
- 2-3 Persian cucumbers split lengthwise and thinly sliced on the bias
- 2 stalks green onions sliced
- ½ cup Spicy Korean Chicken Salad Dressing below
Spicy Korean Chicken Salad Dressing, makes about 1 cup, you may not use all the dressing
- 1 clove garlic green stem removed and very finely minced
- ¼ cup apple cider vinegar
- ¼ cup tamari or soy sauce
- 1-2 tablespoons water
- 2 tablespoon sesame oil
- 2 tablespoons roasted sesame seeds
- 1 tablespoon gochugaru add more gochugaru if you want more heat
- 1 teaspoon maple syrup
Instructions
Make Spicy Dressing
- Place ingredients for dressing in a small bowl and whisk together until emulsified. Alternatively, place all ingredients in a mason jar, cover securely with lid and shake until well combined. The ingredients will separate after a few minutes, so shake or whisk again before using.
Assemble Korean Chicken Salad
- In a large mixing bowl, place shredded ¼ head purple cabbage, julienned carrots, sliced apples, sliced cucumbers, sliced scallions, and shredded chicken.
- Drizzle with HALF the dressing, then toss to combine until all of the ingredients are coated well with dressing. Taste and add more dressing if needed.
- Garnish with additional toasted sesame seeds if using. Divide salad among serving bowls/plates.
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Notes
1 serving = ¼ of recipe, with dressing, without optional toppings
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 29.5g | Fat: 12.5g | Fiber: 6g