Korean-Style Rotisserie Chicken Salad (no Mayo)

A fresh, exciting, tangy, zippy Korean-style Rotisserie Chicken Salad.

korean-style rotisserie chicken salad sandwich on plate

One night, my partner picked up Costco Rotisserie Chicken for dinner. I was craving chicken salad and went to google for a recipe. Everything was heavy, creamy, and covered with mayo and cheese.

I wanted exciting, fresh, herbal, and tangy. So I rummaged in the fridge and pulled out basics from my Korean American pantry. And that’s how this Korean-style Rotisserie Chicken Salad recipe was born!

korean-style rotisserie chicken salad on flatbread

Why Rotisserie Chicken?

Rotisserie Chicken is fast, easy, convenient, and delicious.

For the modern home cook, there’s nothing easier than picking up a freshly cooked, juicy rotisserie chicken for dinner. There’s so many ways to enjoy this affordable, pre-cooked protein!

For a Korean-inspired chicken salad recipe, rotisserie chicken is especially easy. The chicken is already moist, flavorful, and slightly smoky and sweet. The perfect compliment to the herby cilantro and zippy Korean-style dressing!

close up of Korean-style rotisserie chicken salad sandwich

What makes it Korean-style?

This isn’t a traditional Korean recipe. But it’s definitely inspired by Korean-style salads: Pa Muchim (Green Onion Salad). Gosu Muchim (Cilantro Salad). Sangchu Geotjeori (Lettuce Salad).

Korean salads are known for their crispy, fresh lightness because they are often served with Korean BBQ meats and heavier sides.

To make a Korean-style Rotisserie Chicken Salad, I made a bright and tangy Korean-style dressing. Mixed with plenty of cilantro and green onions, it’s incredibly aromatic and so refreshing!

korean-style rotisserie chicken salad with avocado


  • Rotisserie Chicken. The juicy leg/thigh combo is my favorite. So much flavor! But honestly? Use any leftover chicken. Even leftover Thanksgiving turkey works, too!
  • Herbs. The “salad” base. Lots of cilantro and green onions keeps things fresh and aromatic.
  • Avocado. Sliced avocado has become standard in my sandwiches and salads. Adds so much freshness and creaminess.
  • Dressing. A Korean-style dressing that’s tangy and zippy. Anything but boring!
  • Spicy Cilantro Dip. Spicy. Herby. The added layer of flavor that makes this sandwich truly unique. Don’t let the long ingredient list overwhelm you. Everything gets whizzed in the food processor.
  • Flatbread. Sturdy, flavorful flatbread works as a nice counterpoint to the fresh, light, herby salad. I like the firm edges and solid, stiff structure. Plus, that flavor! I used garlic naan here but any flatbread should work. (Tip: store flatbread in the freezer, as they freeze well). Fold over like a taco or roll up and enjoy!

How to make Korean-Style Rotisserie Chicken Salad:

  1. Make Spicy Cilantro Dip. (Pulse all ingredients in a food processor until thick.)
  2. Shred rotisserie chicken.
  3. Add cilantro and green onions.
  4. Add dressing and mix.
  5. Spread Spicy Cilantro Dip on naan.
  6. Top with chicken salad and sliced avocado. Enjoy!

PRO Tips:

  • Serve immediately! The salad tastes best immediately after being dressed.
  • For the Spicy Cilantro Dip: If you don’t have a food processor, a magic bullet or blender also works.
  • Make Spicy Cilantro Dip in advance. Keeps well in the fridge for up to 5 days. A great dip for crudites and crackers.

Other fresh, exciting recipes you may enjoy:

korean-style rotisserie chicken salad sandwich on plate

Korean-Style Rotisserie Chicken Salad (No Mayo)

The Subversive Table | Lis Lam
A fresh, exciting, tangy, zippy Korean-style Rotisserie Chicken Salad.
Prep Time 20 mins
Cook Time 10 mins
Course Lunch, Main Course
Cuisine American, Fusion Food
Servings 4


Korean-Style Chicken Salad

  • 2 cups rotisserie chicken, preferably dark meat (about 2 attached legs/thighs)
  • 1/2 large bunch cilantro, washed well
  • 4 green onions, ends trimmed
  • 4 garlic naan bread or flatbread of choice
  • 2 avocados (1/2 avocado for each serving)


  • 1 Tbsp Gochukaru
  • 1 Tbsp sesame seeds
  • 1 Tbsp Fish sauce (I used Red Boat Fish Sauce)
  • 1 Tbsp apple vinegar (rice vinegar or white vinegar also work)
  • 1 Tbsp Maesil Chung, Korean plum extract (substitute with maple syrup, if you don't have it)
  • 1 Tbsp sesame oil

Spicy Cilantro Dip:

  • 1/2 large bunch cilantro, washed well
  • 1/2 cup walnuts, toasted
  • 1/4 cup extra virgin olive oil
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup mayonnaise (I used Kewpie)
  • 2 Tbsp apple vinegar (rice vinegar or white vinegar also work)
  • 2 cloves garlic
  • 1-2 red fresno chilies (substitute with jalapenos, if you can't find it)
  • salt and pepper


Spicy Cilantro Dip:

  • In a food processor, add all ingredients for Spicy Cilantro Dip except salt and pepper. Pulse until well combined. Add salt and pepper to taste. Transfer to a small bowl.
    spicy cilantro dip in bowl with spoon

Korean-Style Chicken Salad:

  • In a large bowl, shred rotisserie chicken into bite-sized pieces. Remove most of the skin but leave a little bit here and there.
    shredded rotisserie chicken in white bowl
  • Chop 1/2 large bunch cilantro into 2-inch lengths. Shred green onions. Add both to the rotisserie chicken.
    ingredients for Korean-style Rotisserie Chicken Salad in white bowl
  • Add dressing ingredients to the bowl. Toss gently with hands (food preparation gloves) or tongs. The herbs should wilt slightly, but not too much.
    Korean-style Rotisserie Chicken Salad in bowl
  • Place flabread on a sheet pan and toast in a 350F oven until warmed through and crispy on the edges. Remove and set aside on individual plates. Spread a big dollop of Spicy Cilantro Dip to each flatbread.
    flatbread with spicy cilantro dip
  • Divide Korean-Style Chicken Salad evenly among the 4 servings. Pile in a big heap directly on top. Add 1/2 avocado, sliced, to each serving. Make sure to season the avocado with salt and pepper. Serve immediately and enjoy!
    korean-style rotisserie chicken salad sandwich on plate


*The Spicy Cilantro Dip will keep for 5 days in the fridge, tightly covered.  Enjoy leftover dip with vegetable crudites, potato chips, and crackers.  
**This salad tastes best immediately after being dressed.  Serve immediately!  
Keyword Chicken Salad, Korean-Style
30 minutes, All Recipes, Chicken, Korean, Main, Salad, Weeknight Meals

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