Korean Grilled Chicken Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Korean grilled chicken salad is one of my go to weeknight dinners because it comes together in less than an hour and tastes incredibly impressive. The chicken gets this amazing caramelized crust from a gochujang based marinade, and then you just toss it with fresh vegetables and a tangy dressing. What I love most is that ginger is loaded with anti inflammatory compounds that are genuinely good for your digestion, so you're getting something wholesome alongside all that delicious flavor. The best part? Everything is affordable and uses ingredients you probably already have in your pantry. Seriously, this recipe has become my secret weapon for looking like I actually know what I'm doing in the kitchen.
Ella x
Ingredients
- 500chicken breast
- 2 cmginger
- 3 cmgarlic
- 120 mlsoy sauce
- 60 mlrice vinegar
- 20 gbrown sugar
- 30 ggochujang
- 30 mlvegetable oil
- 1 piecered onion
- 1 piececucumber
- 2 cmcarrots
- 2 cmcelery
- 20 gpound of crispy garlic(crushed)
- 20 ggreen onions(chopped)
- 10 gsesame seeds
- 10 mlsesame oil
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat.
Tip: Make sure the grill is hot before cooking the chicken.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and gochujang until smooth.
Tip: Adjust the level of spiciness to your liking.
- 3
Add the ginger and garlic to the bowl and mix until well combined.
Tip: Use a garlic press or a microplane to mince the garlic.
- 4
In a large bowl, whisk together vegetable oil and the marinade.
Tip: Make sure the chicken is coated evenly with the marinade.
- 5
Add the chicken to the bowl and mix until the chicken is coated with the marinade.
Tip: Let the chicken marinate for at least 10 minutes.
- 6
Remove the chicken from the marinade and grill for 5-7 minutes per side, or until cooked through.
Tip: Use a meat thermometer to check for doneness.
- 7
While the chicken is cooking, prepare the salad ingredients.
Tip: Use a vegetable peeler to peel the carrots and celery.
- 8
In a large bowl, combine the mixed greens, sliced red onion, cucumber, carrots, and celery.
Tip: You can customize the salad with your favorite vegetables.
- 9
Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
Tip: Use a sharp knife to slice the chicken into thin strips.
- 10
Add the sliced chicken to the salad bowl and toss with the green onions and sesame seeds.
Tip: Adjust the amount of green onions and sesame seeds to your liking.
- 11
Drizzle the salad with the sesame oil and toss again.
Tip: You can adjust the amount of sesame oil to your taste.
- 12
Serve the salad immediately and enjoy!
Tip: You can customize the salad with your favorite dressing or toppings.
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