Serves 1
Directions
- 1Bake chicken breasts at 400°F for 22–25 minutes, or until the internal temp reaches 165°F.
- 2Let the chicken cool slightly, then shred it using a stand mixer with the paddle attachment.
- 3Add 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.
- 4Add 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.
- 5Pour the dressing over the salad ingredients and mix thoroughly.
- 6Let the salad sit for 10–15 minutes before serving to allow the flavors to soak in.
Ingredients
- 2 large chicken breasts
- Salt
- pepper
- 0.5 small head green cabbage
- 0.5 small head purple cabbage
- 3 carrots
- 3 Persian cucumbers
- 1 jalapeño
- 5 green onions
- 0.5 cup chopped cilantro
- 2 tbsp sesame seeds
- 3 tbsp gochujang
- 4 tbsp toasted sesame oil
- 0.5 cup rice vinegar
- 3 tbsp honey
- 3 tbsp soy sauce
- 1.5 tsp white pepper
- 1.5 tbsp grated ginger
- 1 garlic cloves
- 1 Juice of 1 lime
Equipment
stand mixerpaddle attachmentlarge bowljar
Tips
- Feel free to adjust any measurements or ingredients to your taste.
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