Best Korean Chicken Salad Recipes

POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE

Steps:

• Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.
• Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.
• Drizzle vinaigrette over salad and serve.

KOREAN CHICKEN SALAD

Steps:

• Cut chicken breasts in half. Combine marinade ingredients. Thoroughly coat chicken pieces. Place chicken in shallow roasting pan, pour remainder of marinade over top and cook uncovered at 400F for 40 minutes, turning at half time. Cool cooked chicken and cut in thin strips. Prepare salad veggies and place in large bowl. Prepare dressing. If desired, add cooked marinade leftover from chicken in with dressing. Just before serving, toss the chicken and veggies with dressing. Sprinkle with seeds and almonds.