Name: Zesty Korean BBQ Chicken Salad That’s Bursting with Flavor
Prep time: 20 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 lb boneless skinless chicken breasts (Substitute with rotisserie chicken for quicker prep.); 1 tbsp avocado oil (You can replace it with olive oil for a different flavor.); 1 tsp garlic powder (Use fresh garlic for a bolder taste.); 1 tsp onion powder (Fresh onion is a delicious alternative.); 1 tsp sweet paprika (Smoked paprika introduces a unique flavor profile.); 1/4 tsp cayenne pepper (Optional heat element; omit for a milder dish.); 1/2 tsp Korean chili flakes (Red pepper flakes can be used if needed.); 2 tbsp gochujang (Red pepper paste can work if gochujang isn't available.); 2 tbsp rice vinegar (Substitute with apple cider vinegar if desired.); 1 Juice of 1 large lime (Lemon juice is a viable alternative.); 1 tsp toasted sesame oil (Can be replaced with more avocado oil.); 1 tbsp soy sauce or tamari (Choose tamari for a gluten-free option.); 1/3 cup Greek yogurt (Substitute with regular yogurt or dairy-free alternatives.); 2 tbsp mayo (Any preferred mayonnaise will work.); 1 tsp honey (Replace with agave syrup for a vegan option.); 2-3 Persian cucumbers (Regular cucumbers are a solid substitute.); 3 scallions (Swap for chives if preferred.); 3-4 tbsp to 1/2 cup fresh cilantro (Parsley can substitute for a milder herb taste.); 1/4 cup toasted sesame seeds (Omit if you have allergies.); 1/4 cup crushed peanuts or cashews (Any nuts can be used based on preference.)

The sweet, smoky aroma wafting through my kitchen felt like a warm hug after a long day. That’s the magic of this Korean BBQ Chicken Salad—a fantastic blend of tender chicken and vibrant veggies inspired by delicious KBBQ flavors. It’s an easy recipe that allows you to whip up a healthful, low-carb meal that is as satisfying as it is filling. Whether you’re a weeknight warrior throwing together a quick lunch or a weekend chef looking to impress, this dish hits the mark. Picture digging into a bowl overflowing with crunchy cucumbers, creamy sauce, and bright herbs, all topped with the nutty crunch of sesame seeds. Curious about how you can elevate your mealtime with this quick and tasty twist on a classic? Let’s dive in!

Why is this Korean BBQ Chicken Salad special?

Simplicity, making it perfect for busy weeknights! With only a few steps, you can whip up an impressive dish in under an hour. Deliciously balanced, the combination of savory chicken and vibrant veggies dancing together creates a flavor explosion that delights the senses. Versatile, serve it in lettuce wraps or as a refreshing salad with low-carb crackers. Healthy and satisfying, it’s packed with protein and low in carbs, making it a great choice for those on a wellness journey. Crowd-pleaser, this dish is sure to win over family and friends, making it an ideal recipe to share at gatherings or a cozy dinner at home. Want more inspiration? Check out Cucumber Salad Bacon for a great side!

Korean BBQ Chicken Salad Ingredients

• A burst of flavor awaits you in this easy and healthy dish!

For the Chicken

2 lb boneless skinless chicken breasts – The main protein source; substitute with rotisserie chicken for quicker prep.
1 tbsp avocado oil – Ideal for cooking chicken; you can replace it with olive oil for a different flavor.
1 tsp garlic powder – Adds depth of flavor; use fresh garlic for a bolder taste.
1 tsp onion powder – Enhances savory notes; fresh onion is a delicious alternative.
1 tsp sweet paprika – Provides color and sweetness; smoked paprika introduces a unique flavor profile.
1/4 tsp cayenne pepper – Optional heat element; omit it for a milder dish.
1/2 tsp Korean chili flakes – Adds authentic Korean spice; red pepper flakes can be used if needed.

For the Sauce

2 tbsp gochujang – Korean chili paste that brings depth and umami; red pepper paste can work in a pinch if gochujang isn’t available.
2 tbsp rice vinegar – Adds acidity to balance flavors; substitute with apple cider vinegar if desired.
Juice of 1 large lime – Provides brightness and acidity; lemon juice is a viable alternative.
1 tsp toasted sesame oil – Infuses a nutty flavor; can be replaced with more avocado oil, keeping in mind it’ll differ in taste.
1 tbsp soy sauce or tamari – Adds salty, umami flavor; choose tamari for a gluten-free option.

For the Salad

1/3 cup Greek yogurt – Creamy texture and tang; substitute with regular yogurt or dairy-free alternatives if needed.
2 tbsp mayo – Richness and creaminess; any preferred mayonnaise will work.
1 tsp honey – Optional sweetness; replace with agave syrup for a vegan option.
2-3 Persian cucumbers – Adds a textural crunch; regular cucumbers are a solid substitute.
3 scallions – Provides freshness and crunch; swap for chives if preferred.
3-4 tbsp to 1/2 cup fresh cilantro – Infuses freshness; parsley can substitute for a milder herb taste.

For the Topping

1/4 cup toasted sesame seeds – Offers crunch and nutty flavors; omit if you have allergies.
1/4 cup crushed peanuts or cashews – Adds extra crunch; any nuts can be used based on personal preference or allergies.

This Korean BBQ Chicken Salad is an unforgettable dish that combines health and flavor, making it a perfect meal choice!

Step‑by‑Step Instructions for Korean BBQ Chicken Salad

Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C) to ensure it’s hot enough for perfectly cooked chicken. This high temperature will help the chicken achieve that lovely golden-brown crust while locking in juices. While the oven warms up, you can prepare your chicken for seasoning.

Step 2: Season the Chicken
Drizzle the 2 lb of boneless skinless chicken breasts with 1 tablespoon of avocado oil. In a small bowl, mix together 1 teaspoon each of garlic powder, onion powder, sweet paprika, and 1/4 teaspoon of cayenne pepper along with 1/2 teaspoon of Korean chili flakes. Massage these spices into the chicken, ensuring it’s evenly coated for maximum flavor.

Step 3: Bake the Chicken
Place the seasoned chicken on a baking sheet lined with parchment paper. Bake the chicken in the preheated oven for 40 minutes or until the internal temperature reaches 165°F (75°C). The chicken should be juicy and slightly charred on the edges; once it’s done, remove it from the oven and allow it to cool for a few minutes before dicing or shredding.

Step 4: Prepare the Sauce
In a food processor, combine 2 tablespoons of gochujang, 2 tablespoons of rice vinegar, the juice of 1 large lime, 1 teaspoon of toasted sesame oil, and 1 tablespoon of soy sauce. Add 1/3 cup of Greek yogurt and 2 tablespoons of mayo. Blend until smooth, adjusting the flavors to taste, creating a delightful sauce for your Korean BBQ Chicken Salad.

Step 5: Chop the Vegetables
While the chicken is cooling, dice 2-3 Persian cucumbers, slice 3 scallions, and roughly chop 3-4 tablespoons to 1/2 cup of fresh cilantro. These ingredients will add freshness and crunch to your salad. Mix all the chopped veggies in a medium bowl and set aside, keeping the colors vibrant and inviting.

Step 6: Combine Chicken and Vegetables
Once the chicken has cooled sufficiently, add the diced or shredded chicken to the bowl with the chopped cucumbers, scallions, and cilantro. Gently fold the mixture together until the vegetables and chicken are well combined, ready to be smothered in the delicious sauce you prepared earlier.

Step 7: Fold in the Sauce
Pour the creamy sauce over the chicken and veggie mixture. Carefully fold everything together until all the ingredients are nicely coated in the flavorful sauce. This step is crucial for ensuring each bite of your Korean BBQ Chicken Salad is bursting with flavor.

Step 8: Add the Toppings
Once combined, sprinkle the salad with 1/4 cup of toasted sesame seeds and 1/4 cup of crushed peanuts or cashews for a delightful crunch. These toppings not only enhance the flavor but also add texture, making your Korean BBQ Chicken Salad a sensory delight.

Step 9: Serve Your Salad
Serve the vibrant Korean BBQ Chicken Salad in lettuce wraps for a healthy alternative or alongside low-carb crackers for a satisfying meal. Enjoy each refreshing bite, knowing you’ve created a dish that’s both delicious and nutritious, perfect for a fulfilling lunch or dinner!

Korean BBQ Chicken Salad Variations

Feel free to elevate your Korean BBQ Chicken Salad with these delightful twists and substitutions!

Vegetarian Option: Substitute chicken with tofu or tempeh for a hearty, plant-based meal. Just marinate like the chicken for added flavor!
Nutty Crunch: Use walnuts or sliced almonds instead of peanuts for a unique texture and taste. Experiment with different nuts to find your favorite combination!
Colorful Veggie Boost: Incorporate shredded carrots or colorful bell peppers to enhance the visual appeal and add additional health benefits. The more vibrant, the better!
Spicy Kick: Add sriracha or extra Korean chili flakes if you crave more heat. Perfect for those who love a little extra spice in their life!
Creamy Avocado: Mix in diced avocado for a creamy addition that complements the other flavors beautifully. It adds richness and healthy fats!
Fresh Herb Swap: Switch out cilantro for fresh mint or basil for a fresh twist that adds a bold flavor contrast. These herbs can lift your salad to new heights!
Asian Dressing: Combine sesame oil with lime juice and a hint of honey for a zesty dressing alternative. This can be drizzled on top for that extra zing!
Flavorful Add-ins: Try adding edamame or chickpeas for an added protein punch. These ingredients not only boost nutrition but also create a satisfying texture.

For even more delicious ideas, don’t forget to check out Bang Bang Chicken or make a fresh side like Carrot Cucumber Salad to complete your meal!

Expert Tips for Korean BBQ Chicken Salad

Cool the Chicken First: Allow the chicken to cool before dicing to maintain juiciness. This ensures your salad is loaded with flavor and tenderness.
Spice Adjustments: Adjust the heat level of your Korean BBQ Chicken Salad by varying the gochujang and cayenne pepper. Feel free to start with less if you’re sensitive to spice!
Herb Prep: Chop herbs like cilantro and scallions finely for a more uniform distribution of flavor. This small step can elevate the overall taste of your dish considerably.
Texture Matters: To achieve the best crunch, add peanuts or cashews just before serving. This ensures they stay crunchy and don’t get soggy.
Marinate for Extra Flavor: For deeper flavor, try marinating the chicken in the seasonings for 30 minutes before baking. The result is a more robust taste in your Korean BBQ Chicken Salad.

Make Ahead Options

This Korean BBQ Chicken Salad is a fantastic meal prep option that can save you time during your busy week! You can prepare the chicken up to 24 hours in advance by seasoning and baking it, then letting it cool before dicing or shredding. Store the cooked chicken in an airtight container in the refrigerator to maintain its moisture. Additionally, you can mix your sauce, chop cucumbers, scallions, and cilantro up to 3 days ahead of time. Just remember to keep the sauce separate until you’re ready to serve, ensuring everything stays fresh and delicious. When you’re ready to enjoy, combine all the components, fold in the sauce, and sprinkle with sesame seeds and nuts for a quick, satisfying meal!

How to Store and Freeze Korean BBQ Chicken Salad

Fridge: Store your Korean BBQ Chicken Salad in an airtight container for up to 3 days. The flavors meld beautifully, but it’s best enjoyed fresh.

Freezer: If you have leftovers, you can freeze the chicken portion separately for up to 2 months. Be sure to thaw before mixing with fresh veggies and sauce.

Reheating: Reheat chicken in a microwave or skillet until warmed through. If reheating the entire salad, be aware that the crunchy toppings may lose their texture.

Assembly Tip: For optimal freshness, store ingredients separately and combine just before serving, especially if you plan on keeping leftovers!

What to Serve with Korean BBQ Chicken Salad

The perfect meal companion can elevate your Korean BBQ Chicken Salad experience with delightful flavors and textures.

Crispy Lettuce Wraps: Fresh, crisp lettuce provides a perfect, low-carb vessel for your salad, making each bite refreshing and satisfying.
Quinoa Pilaf: The nutty flavor and fluffy texture of quinoa add substance, complementing the salad’s lightness while enhancing its nutritional profile.
Steamed Broccoli: Bright green broccoli adds a nutritious touch, balancing the creamy sauce while contributing a satisfying crunch and vibrant color to your plate.
Sliced Avocado: Creamy avocado enriches the meal with healthy fats, adding a velvety mouthfeel that beautifully contrasts the salad’s crunchy elements.
Rice Noodles: Light and chewy rice noodles can absorb the flavors of the salad, turning it into a heartier dish that still respects your low-carb intentions.
Chilled White Wine: A crisp, chilled white wine like Sauvignon Blanc elevates the dining experience, perfectly complementing the savory and spicy elements of KBBQ flavors.
Refreshing Cucumber Slaw: A side of cucumber slaw brightens the table, adding a tangy crunch that harmonizes wonderfully with the chicken salad’s savory depths.
Mango Sorbet: For dessert, a light and fruity mango sorbet provides a refreshing finish, cleansing the palate after your flavorful feast.

Elevate your Korean BBQ Chicken Salad experience with these delightful pairings!

Korean BBQ Chicken Salad Recipe FAQs

How do I select the best chicken for this recipe?
For the best flavor and texture, go for organic, boneless, skinless chicken breasts. Look for breasts that are plump, smooth, and free from dark spots or any signs of freezer burn. If you’re in a rush, using cooked rotisserie chicken is a fabulous time-saver!

What’s the best way to store leftover Korean BBQ Chicken Salad?
Store your salad in an airtight container in the fridge for up to 3 days. While the flavors will continue to meld, keep in mind that the crunchy elements may soften. If you want to maintain the crispness, store the toppings separately and add them just before serving.

Can I freeze Korean BBQ Chicken Salad?
Absolutely! You can freeze only the chicken portion for up to 2 months. Before serving, thaw it in the refrigerator overnight. To enjoy your salad at its freshest, keep the veggies and sauce separate from the chicken and combine them right before you’re ready to eat.

What should I do if my sauce is too spicy?
If you’ve found your sauce too fiery for your taste buds, don’t worry! You can lower the heat by adding more Greek yogurt or mayonnaise to cool it down. Alternatively, adding a touch of honey or agave can help balance the spice level.

Is this recipe suitable for gluten-free diets?
Yes! Just use tamari instead of soy sauce, and ensure your gochujang is gluten-free. Double-check your yogurt and mayonnaise brands as well; many now offer gluten-free options that fit perfectly into a gluten-sensitive diet.

Can I add other vegetables to this salad?
For sure! Feel free to throw in shredded carrots, bell peppers, or even sliced radishes for added color and crunch. The more, the merrier! Get creative with your favorite veggies to match your taste profile or what you have on hand.