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Shredded Chicken Salad With Gochujang Dressing Recipe

Shredded Chicken Salad With Gochujang Dressing Recipe
  • Meal


  • Cusine


For the Salad:

2 cups water

3 slices of ginger, ¼ inch thick

1 cup sake

1 tablespoon table salt

1 whole boneless skinless chicken breast half

1/2 bunch watercress, thick stems discarded

3 ounces mix baby leaf lettuce

1/4 English cucumber, sliced

1/4 small red onion, thinly sliced


For the Dressing:

2 tablespoons sesame oil

2 tablespoons mirin

4 teaspoons gochujang

2 teaspoons rice vinegar


Heat water and ginger in a small saucepan until simmering. Add sake and salt and stir to combine. Add chicken. Return to a simmer, cover, remove from heat, and let rest for 15 minutes. Meanwhile, make the dressing. Combine sesame oil, mirin, gochujang, and vinegar an a small bowl and whisk together with a fork. Set aside. When chicken has cooked, remove from poaching liquid and let rest until cool enough to handle. Shred meat into bite-sized pieces. Combine watercress, lettuce, cucumber, and onionin a large serving bowl. Spread chicken on top. Drizzle with half of the dressing and serve with the remaining dressing on the side.