Korean BBQ Chicken Salad Recipe

overhead view of a serving korean bbq chicken salad in a bowl.

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These Korean BBQ chicken salad bowls are the perfect 30-minute weeknight dinner. Tender chicken breast bites glazed in a savory, spicy gochujang sauce and served over a crunchy bed of Napa cabbage and butter lettuce.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: Korean

Servings: salads

Calories: 299kcal

Author: Becky Hardin

Ingredients

For the Chicken:

2 tablespoons avocado oil divided
2 tablespoons gochujang paste *
1 teaspoon toasted sesame oil **
3 tablespoons low-sodium soy sauce ***
1 tablespoon rice vinegar ****
1 tablespoon brown sugar packed*****
2 boneless, skinless chicken breasts cut into 1-inch pieces******

To Finish the Dressing:

1 tablespoon rice vinegar or lime juice
1 tablespoon avocado oil
1 tablespoon low-sodium soy sauce

For the Salad:

1 head butter lettuce leaves separated
1 cup thinly sliced English cucumber
2 cups shredded green or Napa cabbage
1 cup shredded carrot
4 scallions thinly sliced

Instructions

Prep & Cook the Chicken:

In a small bowl, whisk together 1 tablespoon of avocado oil, the gochujang, sesame oil, soy sauce, rice vinegar, and brown sugar until fully smooth and emulsified.
2 tablespoons gochujang paste, 1 teaspoon toasted sesame oil, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoons avocado oil
Place the chicken in a large bowl and pour about half of the sauce over the top. Toss to coat evenly.
2 boneless, skinless chicken breasts
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon avocado oil and swirl to coat the pan. Add the chicken in a single layer and cook undisturbed for 2 minutes to develop browning. Sauté for another 2-3 minutes, until the chicken is well browned.
1 tablespoons avocado oil
Pour half of the remaining sauce into the pan and continue to cook, stirring frequently, for 2-3 minutes; until the sauce has reduced, clings tightly to the chicken, and the chicken is fully cooked through. Remove from heat.

Make the Dressing:

To the remaining sauce in the bowl, whisk in 1 tablespoon rice vinegar, 1 tablespoon avocado oil, and 1 tablespoon soy sauce to create the dressing.
1 tablespoon rice vinegar, 1 tablespoon avocado oil, 1 tablespoon low-sodium soy sauce

Assemble the Salads:

Divide the butter lettuce, cabbage, carrot, cucumber, and scallions among individual serving bowls.
1 head butter lettuce, 1 cup thinly sliced English cucumber, 2 cups shredded green or Napa cabbage, 1 cup shredded carrot, 4 scallions
Top each salad with the warm chicken and drizzle with the dressing. Serve immediately.

Notes

*Gochujang is widely available in the international aisle or Asian markets. If unavailable, substitute a mix of chili paste and a small amount of miso, though the flavor will be less complex.

**If omitted, add a pinch of toasted sesame seeds for a subtle alternative.

***Tamari or coconut aminos can be used, keeping in mind coconut aminos are sweeter and less salty.

****Honey or maple syrup can be used as substitutes with similar results.

*****If needed, substitute apple cider vinegar or fresh lime juice for a slightly brighter profile.

******Boneless, skinless chicken breasts cook quickly and stay lean, which keeps the salad light and balanced. If substituting thighs, expect a richer flavor and slightly longer cook time.

Tips:

For snappier veggies, soak the shredded carrots and sliced cucumbers in a bowl of ice water for 10 minutes while the chicken cooks. Drain and pat them bone-dry before serving.
Gochujang brands vary wildly in spice levels. If your sauce feels too spicy after whisking, add an extra tsp of brown sugar or a squeeze of lime juice to neutralize the capsaicin.
A wide skillet allows the chicken to brown evenly without steaming. If using stainless steel or cast iron, make sure the pan is fully preheated and well-oiled.
If slicing chicken is difficult, partially chill it first to firm it up.
Cooking until the sauce clings tightly concentrates flavor and prevents the salad from becoming watery.
Taste the dressing before serving and adjust with more vinegar for tang or more salt for saltiness. Avoid adding too much extra soy sauce, as it can thin the dressing and overpower the balance.
Add 1-2 tbsp mayonnaise to the dressing for a creamy version.
This salad works well for quick weeknight dinners, casual entertaining, or make-ahead lunches that still feel fresh.
Pair with steamed rice, crispy wonton strips, or a simple miso soup for a more complete meal.
Use leftover chicken in lettuce wraps, grain bowls, or tucked into a wrap with extra cabbage and dressing.

Grilling Method: Pre-grease your grill grates and cook the chicken pieces on a fine-mesh grill grate or skewers over medium-high heat (375-450°F) for 6-8 minutes; brush the reserved glaze portion of the sauce onto the chicken during the last 2 minutes of cooking to caramelize the sugars without burning them.

Make-Ahead: The sauce and dressing can be made up to 3 days ahead and stored in the refrigerator. Vegetables can be prepped and kept dry in airtight containers.

Storage: Store leftover chicken and vegetables separately to maintain texture. Refrigerate for up to 3 days.

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