Description
A fiery and fresh Korean-inspired salad made with tender gochujang-marinated chicken, crisp veggies, and a zesty sesame dressing. It’s the perfect balance of heat, crunch, and creamy flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon mayonnaise
- 1 cup thinly sliced cucumber
- 1 cup julienned carrots
- 1 cup shredded red cabbage
- 4 cups mixed greens
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Preheat a grill pan or skillet over medium-high heat.
- In a bowl, whisk gochujang, soy sauce, sesame oil, honey, garlic, and lime juice. Add chicken and marinate for at least 30 minutes.
- Oil the grill pan or skillet. Cook chicken 5–6 minutes per side until charred and fully cooked. Let rest, then slice.
- In another bowl, whisk mayonnaise, rice vinegar, lime juice, sesame oil, and a bit of gochujang to make the dressing.
- Toss mixed greens, cucumber, carrots, and cabbage with the dressing.
- Top salad with sliced chicken, sesame seeds, and green onions.
- Serve immediately or chill slightly before serving.
Notes
- Use tofu or grilled mushrooms for a vegetarian option.
- Chill vegetables before serving for extra crunch.
- Store leftovers in airtight container up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: gochujang chicken salad, spicy korean salad, chicken salad with gochujang, korean grilled chicken salad