Korean Chicken Salad with Tangy Gochujang Dressing
Grilled chicken salad with fresh greens, roasted onion and a fermented chili dressing.
Ingredients
Number of portions
1.2 kg chicken fillet
5 heads (1250g) romaine lettuce
400 g cucumber, coarsely diced
250 g carrot, finely shredded
250 g radish, finely shredded
250 g soybeans
200 g roasted pumpkin seeds
150 ml roasted onion
100 g fresh coriander, coarsely chopped
100 ml Santa Maria Sesame & Chili Seasoning
Salt
Pepper
Dressing:
200 ml Santa Maria Fermented Chili Sauce
200 ml mayonnaise
3 tbsp lemon juice
How to prepare
Rinse and shred carrots and radishes. Then put in cold water.
Break the romaine lettuce coarsely and rinse in cold water. Cut the cucumber into coarse pieces. Rinse and chop the coriander.
Salt and pepper the chicken fillets. Grill them whole for a nice grill pattern. Then cook them in the oven on a tray for about 10 minutes at 175°C.
Take the chicken out and mix it with plenty of Sesame & Chili Seasoning. Set aside.
Mix the ingredients for the dressing and set aside.
Cut the chicken into thin slices.
When serving, start with the romaine lettuce on a plate, then layer with the prepared vegetables. Finish with the sliced chicken and top with pumpkin seeds, roasted onion and coriander.
Serve the dressing in a portion bowl on the side.
Tips!
This is recipe is also easy to use as a filling for tortilla wraps.
Allergens
Sesame, soy, wheat
Recipe categories
Food