Korean-Style Rotisserie Chicken Salad

Tangy. Zippy. Exciting. Fresh. The kind of Rotisserie Chicken Salad we all need!

korean-style rotisserie chicken salad sandwich on plate
korean-style rotisserie chicken salad with avocado

Rotisserie chicken for dinner can be a life saver. Normally, I serve it with rice, kimchi, and steamed vegetables. But one night, I wanted something different.

I did what so many other people do: I went to google. But everything was heavy, creamy, and covered with cheese. I wanted exciting, fresh, and tangy!

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.

ingredients for Korean-style Rotisserie Chicken Salad in white bowl
korean-style rotisserie chicken salad on flatbread

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).

I grew up eating these fresh, tangy salads. With rice and other banchan, of course!

The Korean dressing is key. Tangy from the vinegar, salty from the fish sauce, spicy from the Gochukaru (Korean dried chili flakes), and just enough sweetness from Maesil Chung (Korean plum extract) to keep things fresh and exciting.

Combined with rotisserie chicken and piled on top of flatbread — it’s the flavor combination that will shake anyone out of a mealtime rut!

close up of Korean-style rotisserie chicken salad sandwich

Ingredients:

  • Rotisserie Chicken. The easy protein that’s available at Costco and most grocery stores. 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:

Make Spicy Cilantro Dip: pulse all ingredients in a food processor until thick and well combined.

spicy cilantro dip in bowl with spoon

In a large bowl, shred rotisserie chicken.

shredded rotisserie chicken in white bowl

Add chopped cilantro and shredded green onions.

Add dressing ingredients directly on top. Mix gently, preferably with hands, but tongs also work.

Korean-style Rotisserie Chicken Salad in bowl

On lightly toasted flatbread (I used naan), spread a dollop of the Spicy Cilantro Dip. Pile high with chicken salad. Add sliced avocado. Eat immediately and enjoy!

Korean-Style Rotisserie Chicken Salad

Tangy. Zippy. Exciting. Fresh. The kind of Rotisserie Chicken Salad we all need!
Prep Time20 mins
Cook Time10 mins
Course: Lunch, Main Course
Cuisine: American, Fusion Food
Keyword: Chicken Salad, Korean-Style
Servings: 4
Author: The Subversive Table | Lis Lam

Ingredients

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)

Dressing:

  • 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

Instructions

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

Notes

*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!  

Looking for more Korean-Style Inspiration?

Air Fryer Panko Tofu

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Kimchi Queso Dip

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Air Fryer Chicken Wings with Korean Magic Dust

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30 minutes, All Recipes, Chicken, Korean, Main, Salad, Weeknight Meals

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