Gochujang Chicken Salad

Serves 1
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Directions

  1. 1Bake chicken breasts at 400°F for 22–25 minutes, or until the internal temp reaches 165°F.
  2. 2Bake chicken breasts at 400°F for 22–25 minutes, or until the internal temp reaches 165°F.
  3. 3Bake chicken breasts at 400°F for 22–25 minutes, or until the internal temp reaches 165°F.
  4. 4Let the chicken cool slightly, then shred it using a stand mixer with the paddle attachment.
  5. 5Let the chicken cool slightly, then shred it using a stand mixer with the paddle attachment.
  6. 6Let the chicken cool slightly, then shred it using a stand mixer with the paddle attachment.
  7. 7Add all dressing ingredients (gochujang, toasted sesame oil, rice vinegar, honey, soy sauce, white pepper, grated ginger, grated garlic cloves, and lime juice) to a jar and shake well until combined.
  8. 8Add all dressing ingredients (gochujang, toasted sesame oil, rice vinegar, honey, soy sauce, white pepper, grated ginger, grated garlic cloves, and lime juice) to a jar and shake well until combined.
  9. 9Add all dressing ingredients (gochujang, toasted sesame oil, rice vinegar, honey, soy sauce, white pepper, grated ginger, grated garlic cloves, and lime juice) to a jar and shake well until combined.
  10. 10Add all salad ingredients (shredded chicken, green cabbage, purple cabbage, shredded carrots, halved and sliced Persian cucumbers, sliced jalapeño, chopped green onions, chopped cilantro, and sesame seeds) to a large bowl.
  11. 11Add all salad ingredients (shredded chicken, green cabbage, purple cabbage, shredded carrots, halved and sliced Persian cucumbers, sliced jalapeño, chopped green onions, chopped cilantro, and sesame seeds) to a large bowl.
  12. 12Add all salad ingredients (shredded chicken, green cabbage, purple cabbage, shredded carrots, halved and sliced Persian cucumbers, sliced jalapeño, chopped green onions, chopped cilantro, and sesame seeds) to a large bowl.
  13. 13Pour the dressing over the salad ingredients and mix thoroughly.
  14. 14Pour the dressing over the salad ingredients and mix thoroughly.
  15. 15Pour the dressing over the salad ingredients and mix thoroughly.
  16. 16Let the salad sit for 10–15 minutes before serving to allow the flavors to soak in.
  17. 17Let the salad sit for 10–15 minutes before serving to allow the flavors to soak in.
  18. 18Let the salad sit for 10–15 minutes before serving to allow the flavors to soak in.

Ingredients

  • 2 large chicken breasts
  • 2 large chicken breasts
  • 2 large chicken breasts
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 0.5 small head green cabbage
  • 0.5 small head green cabbage
  • 0.5 small head green cabbage
  • 0.5 small head purple cabbage
  • 0.5 small head purple cabbage
  • 0.5 small head purple cabbage
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 3 Persian cucumbers
  • 3 Persian cucumbers
  • 3 Persian cucumbers
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 5 green onions
  • 5 green onions
  • 5 green onions
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 4 tbsp toasted sesame oil
  • 4 tbsp toasted sesame oil
  • 4 tbsp toasted sesame oil
  • 0.5 cup rice vinegar
  • 0.5 cup rice vinegar
  • 0.5 cup rice vinegar
  • 3 tbsp honey
  • 3 tbsp honey
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 1.5 tsp white pepper
  • 1.5 tsp white pepper
  • 1.5 tsp white pepper
  • 1.5 tbsp grated ginger
  • 1.5 tbsp grated ginger
  • 1.5 tbsp grated ginger
  • 1 garlic cloves
  • 1 garlic cloves
  • 1 garlic cloves
  • 1 Juice of 1 lime
  • 1 Juice of 1 lime
  • 1 Juice of 1 lime

Equipment

stand mixerpaddle attachmentlarge bowljar

Tips

  • Feel free to adjust any measurements or ingredients to your taste.