Korean · Lunch
Spicy Chicken Salad
Poached chicken breast tossed in a gochujang and rice vinegar dressing over crisp napa cabbage, cucumber, carrot and scallion, finished with sesame seeds and gochugaru. Sweet-heat balance comes from honey and gochujang against sharp rice vinegar, with sesame oil rounding out the dressing. Served chilled as a crunchy, fiery main-course salad.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
363Calories
46.8gProtein
9.9gFat
24.1gCarbs
14.8gSugar
3.4gFiber
1391mgSodium
132mgChol
1.9gSat Fat
1120mgPotassium
95mgCalcium
2.4mgIron
0.4mcgVitamin B12
28mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
sweet-heat
thirty-min-meals
all-time-classics
low-calorie
Instructions
1
Prep
Slice napa cabbage thinly, julienne cucumber and carrot, slice scallion, and set vegetables aside in a large bowl.
2
Poach
Bring 1 cup water to a gentle simmer over medium heat, add chicken and salt, and poach 10-12 minutes until opaque and 165F internally.
3
Rest
Remove chicken to a plate and cool 10 minutes until cool enough to handle and shreds cleanly.
4
Toss
Whisk gochujang, rice vinegar, sesame oil, honey and gochugaru until smooth, add shredded chicken and dressing to vegetables, toss until coated, scatter sesame seeds on top, and plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 2 cup200g napa cabbage
- 2/3 cup80g cucumber
- 1/2 cup50g carrot
- 22 scallion
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
- 2 cup480ml water, for poaching
