This Korean BBQ chicken salad arrived in my kitchen at a moment when I needed something energetic, flavorful, and easy to scale up for friends. I first adapted the combination of gochujang and creamy yogurt during a week of leftovers—rotisserie chicken on hand and a jar of Korean chili paste in the pantry—and the contrast between spicy-sour dressing and juicy shredded chicken became an instant favorite. The salad balances savory, sweet, and tangy notes with a cool crunch from Persian cucumbers and a toasty finish from sesame and nuts. It’s a dish that travels well to potlucks and feels special enough for a weeknight sit-down dinner. I discovered how forgiving this mix is: use baked, grilled, or leftover bird, and the dressing will bring everything into harmony. Texture is the star—the tender, well-seasoned chicken wrapped in a silky gochujang-yogurt sauce keeps each bite lively. I often make a double batch of sauce to keep in the fridge for sandwiches or grain bowls. Family and guests tend to ask for extra nuts on top; the crushed peanuts or cashews add a toasty, buttery counterpoint that keeps the salad from feeling one-note.

Ingredients

• Chicken (2 lb boneless, skinless chicken breasts): I use 2 pounds of chicken breasts for four servings. Look for evenly sized pieces so they cook at the same rate; if you prefer thigh meat for extra juiciness, substitute an equal weight. Rotisserie or leftover chicken works beautifully and shortens total time.
• Avocado oil (1 tablespoon): Neutral, high-smoke oil helps the seasoning cling and encourages even browning. Olive oil works in a pinch but has a more pronounced flavor.
• Dry spices: Garlic powder (1 teaspoon), onion powder (1 teaspoon), sweet paprika (1 teaspoon), cayenne pepper (1/4 teaspoon), and chili flakes to taste. These build a warm, smoky backbone without stealing the show from the dressing.
• Gochujang (2 tablespoons): Korean chili paste gives the dressing its characteristic sweet-heat. I keep a tub of Chung Jung One or CJ brand in my fridge for an authentic flavor.
• Rice vinegar (2 tablespoons) and lime juice (about 2 tablespoons): The acid components that brighten the dressing—adjust lime for freshness.
• Toasted sesame oil (1 teaspoon) and soy sauce (or coconut aminos) (1 tablespoon): Provide umami depth and a toasty aroma. Choose low-sodium soy sauce if watching salt.
• Greek yogurt (1/3 cup) and mayonnaise (2 tablespoons): Create a creamy, tangy base that mellows gochujang’s punch. Use full-fat yogurt for richness or a lighter option if preferred.
• Honey (1 teaspoon, optional): Balances heat with a whisper of sweetness; omit for lower sugar.
• Salad mix-ins: 2–3 Persian cucumbers, finely diced; 3 scallions, thinly sliced; 2–4 tablespoons fresh cilantro, chopped. These add freshness, crunch, and herbaceous lift.
• Finishing touch: Toasted sesame seeds and 1/4 cup crushed peanuts or cashews for garnish and crunch.

Instructions

Preheat and season the chicken: Preheat the oven to 400°F (200°C). In a large bowl, toss 2 lb chicken breasts with 1 tablespoon avocado oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1/4 teaspoon cayenne, and chili flakes to taste. Massage the spices into the meat so the surface is evenly coated—this helps form a flavorful crust during baking. For even cooking, use similar-sized breasts or pound thicker pieces slightly. Bake the chicken: Arrange the seasoned chicken on a rimmed baking sheet lined with parchment or a lightly oiled tray. Bake 36–40 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Time varies with thickness—use an instant-read thermometer for accuracy. Alternatively, grill the breasts over medium-high heat for 6–8 minutes per side, or use shredded rotisserie chicken to skip roasting. Make the dressing: While the chicken cooks, combine 2 tablespoons gochujang, 2 tablespoons rice vinegar, juice of 1 lime (about 2 tablespoons), 1 teaspoon toasted sesame oil, 1 tablespoon soy sauce or coconut aminos, 1/3 cup Greek yogurt, 2 tablespoons mayonnaise, and 1 teaspoon honey in a small food processor or bowl. Blend until silky and taste—adjust acidity with more lime or balance heat with extra honey or yogurt. Prep the vegetables: Finely dice 2–3 Persian cucumbers, slice 3 scallions on the diagonal, and chop 2–4 tablespoons cilantro. Finely chopping the cucumbers ensures they fold evenly into the salad and distribute their cooling crunch. Cool and shred the chicken: Let the chicken rest 5–10 minutes after baking to retain juices, then shred with two forks or chop into bite-sized pieces. Resting is crucial—cutting too soon lets the juices escape and dries the meat. Assemble and finish: Fold the shredded chicken into the dressing until coated, then gently mix in cucumbers, scallions, and cilantro. Taste and adjust seasoning—add a splash of soy sauce for salt or a squeeze of lime for brightness. Garnish with toasted sesame seeds and crushed peanuts or cashews for texture. Serve on its own, over a bed of lettuce, in wraps, or alongside steamed rice.

Storage Tips

Store the dressing in an airtight container in the refrigerator for up to 7 days. Keep shredded chicken chilled separately in a sealed container for 3–4 days. If you plan to meal-prep, keep cucumbers and herbs in a different container or add them the morning you’ll eat the salad to maintain crunch. For freezing, freeze plain cooked chicken in freezer-safe bags for up to 3 months; thaw overnight in the fridge and reheat gently before tossing with fresh dressing. Reheat chicken in a 300°F oven (about 150°C) wrapped in foil for 10–15 minutes or microwave in short bursts to avoid drying out.

Ingredient Substitutions

If you don’t have gochujang, mix 1 tablespoon sriracha with 1 tablespoon miso and a little brown sugar to mimic its sweet-umami profile. Swap Greek yogurt for dairy-free coconut yogurt and use vegan mayo to make it dairy-free; note the texture and tang will shift slightly. For a lower-sodium option, choose low-sodium soy sauce or coconut aminos and omit added honey. If you prefer more savory depth, replace 1 tablespoon yogurt with 1 tablespoon tahini for a nuttier dressing—reduce sesame oil slightly to balance.

Serving Suggestions

This is delicious spooned over butter lettuce for bright, low-carb wraps or piled onto warm jasmine rice for a comforting bowl. For a crunchy contrast, serve with low-carb crackers or toasted flatbread. Garnishes like extra cilantro, lime wedges, thinly sliced red chili, or quick-pickled red onions add brightness and color. For a picnic, pack the chicken-dressing mix in a cooler and bring lettuce leaves or tortillas to assemble on site.

Cultural Background

The flavor profile borrows from Korean BBQ traditions—gochujang is a fermented chili paste central to many Korean preparations, offering sweet, spicy, and savory notes. While this preparation is a fusion rather than a traditional Korean dish, it respects core elements like sesame, soy, and gochujang while adapting them to a creamy Western-style salad format. This kind of fusion reflects how global pantry items interact in home kitchens, creating new family favorites that nod to their origins.

Seasonal Adaptations

In summer, emphasize crispness with extra cucumber and fresh herbs; add a handful of thinly sliced summer radishes for peppery crunch. In cooler months, swap cucumbers for roasted bell peppers or blanched snap peas and use warm grain bowls as a base. For holiday gatherings, double the batch and serve family-style with bowls of garnishes so guests can customize heat and texture.

Meal Prep Tips

Make the dressing ahead and store in the fridge for up to a week. Cook and shred chicken in one session—portion into single-serving containers with dressing on the side for grab-and-go lunches. Keep crunchy elements like cucumbers and nuts separate and add them just before eating. Use shallow, airtight containers for quicker cooling and even reheating; glass is best for reheating in the oven or microwave.

This Korean BBQ chicken salad is one of those dependable dishes that adapts to your pantry and schedule while delivering bold flavor and satisfying texture. Make it your own by adjusting heat, crunch, and accoutrements—then pass it on to friends who will ask for the recipe the next time they visit.