Gochujang Grilled Chicken Salad Recipe

About this recipe

Indulge in the bold and vibrant flavors of Korea with this Gochujang Grilled Chicken Salad. Perfect for spice lovers and meat enthusiasts, this dish combines tender, juicy grilled chicken coated in a fiery gochujang marinade with crisp fresh vegetables and a tangy sesame dressing. It's a delightful fusion of smoky, spicy, and refreshing elements that makes it ideal for a special date night or a budget-friendly weeknight dinner. This high-protein salad is not only satisfying but also a feast for the senses with its bright colors, tantalizing aroma, and perfect balance of flavors. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 500 g Chicken Whole
• 500g Gochujang (Korean Chili Paste)
• 200 ml Sesame Oil
• 50 g Honey
• - Rice Vinegar
• 100 g Til
• 250 g Cucumber
• 1 kg Bell Peppers
• 1 pc (approx. 250g-500g) Lettuce Iceberg
• 100 g Lemon
• 90 g Dark Soy Sauce
• 10G Salt
• 100 g Garlic

Instructions

1. 1. In a bowl, mix gochujang paste, soy sauce, sesame oil, honey, and rice vinegar to create a marinade. Reserve 1 tbsp of the marinade for dressing.
2. 2. Add the chicken thighs to the marinade and coat evenly. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. 3. Heat a grill pan over medium heat and brush with vegetable oil. Grill the marinated chicken for 5-7 minutes on each side or until fully cooked and slightly charred. Remove from heat and let it rest for 5 minutes before slicing.
4. 4. In a large salad bowl, combine the sliced cucumber, shredded purple cabbage, red bell pepper, and lettuce or mixed greens.
5. 5. Slice the grilled chicken into strips and arrange them over the salad. Sprinkle with toasted sesame seeds.
6. 6. Drizzle the reserved marinade over the salad as a dressing. Serve with lime wedges on the side for an extra tangy kick.