Description
This Spicy Korean Chicken Salad is a vibrant and flavorful dish combining tender shredded chicken with crunchy purple cabbage, crisp apple, and fresh vegetables, all tossed in a tangy and spicy Korean-inspired sesame dressing. Perfect as a light lunch or dinner, this refreshing salad delivers a satisfying mix of textures and bold flavors that will quickly become your new obsession.
Ingredients
Salad Ingredients
- 2 cooked chicken breast halves, shredded
- ¼ head purple cabbage, finely shredded (about 4 cups)
- 1 large apple or Asian pear, thinly sliced
- 1 large carrot, peeled and finely shredded
- 2-3 Persian cucumbers, split lengthwise and thinly sliced on the bias
- 2 stalks green onions, sliced
- ½ cup Spicy Korean Chicken Salad Dressing (see below)
Spicy Korean Chicken Salad Dressing (makes about 1 cup)
- 1 clove garlic (green stem removed), very finely minced
- ¼ cup apple cider vinegar
- ¼ cup tamari or soy sauce
- 1-2 tablespoons water
- 2 tablespoons sesame oil
- 2 tablespoons roasted sesame seeds
- 1 tablespoon gochugaru (Korean red pepper flakes; add more for extra heat)
- 1 teaspoon maple syrup
Instructions
- Make Spicy Dressing: In a small bowl, whisk together garlic, apple cider vinegar, tamari or soy sauce, water, sesame oil, roasted sesame seeds, gochugaru, and maple syrup until fully emulsified. Alternatively, combine all dressing ingredients in a mason jar, securely cover, and shake well; the ingredients may separate after a few minutes, so shake or whisk again before use.
- Assemble Korean Chicken Salad: In a large mixing bowl, combine the shredded purple cabbage, julienned carrot, thinly sliced apple or Asian pear, sliced cucumbers, sliced green onions, and shredded cooked chicken breast.
- Add Dressing and Toss: Drizzle half of the prepared dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated. Taste the salad and add more dressing if desired.
- Garnish and Serve: Sprinkle additional toasted sesame seeds over the salad for garnish if desired. Divide the salad evenly among serving bowls or plates and serve immediately.
Notes
- You can substitute Asian pear with a crisp apple if preferred.
- Adjust the amount of gochugaru in the dressing to control the level of spiciness according to your taste.
- This salad is best served fresh to maintain the crunchiness of the vegetables.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- The dressing can be stored in the refrigerator for up to one week; always shake well before using.
- For a vegan version, omit chicken and substitute tamari for soy sauce if needed.
