Serves 1
Directions
- 1Marinate the chicken in a limey, salty gochugaru marinade.
- 2Thinly slice scallions.
- 3Core and dice two bell peppers.
- 4Shred about a fist-size bunch of cabbage.
- 5Dice up one bag of Persian cucumbers.
- 6Finely mince some cilantro.
- 7Roughly chop about half a cup of kimchi.
- 8Rinse and drain the cannellini beans.
- 9Rinse and drain the edamame.
- 10Grill the chicken.
- 11Dice up the chicken.
- 12Make a simple Gochugaru vinaigrette to go on top of everything.
- 13Add beans, bell peppers, cucumbers, cabbage, chicken, kimchi, cilantro, and toasted sesame seeds to a big bowl.
- 14Add the vinaigrette to the salad.
- 15Toss it all up.
Ingredients
- Gochugaru
- lime
- salt
- chicken thighs
- scallions
- 2 red bell pepper
- 2 yellow bell pepper
- cabbage
- 1 bag Persian cucumbers
- cilantro
- 0.5 cup kimchi
- cannellini beans
- edamame
- toasted sesame seeds
- mustard powder
- rice vinegar
- toasted sesame oil
Equipment
bowlgrillcutting boardknifetongscolandersqueezy bottle
Tips
- The key to getting the juiciest chicken is letting it rest for 10 minutes after it cooks because it will reabsorb a lot of that juice.
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