Korean-Style Rotisserie Chicken Salad

Difficulty Easy

A fast and easy meal starring store-bought rotisserie chicken: Korean-Style Rotisserie Chicken Salad. Lots of fragrant herbs and a Korean dressing makes this so fresh and delicious! Use juicy, ready-made rotisserie chicken for ease and convenience. Stuff into flatbread with spicy cilantro dip to transform leftover rotisserie chicken into a truly special meal!

Korean Rotisserie Chicken Salad

Fresh, herbal, bright, and tangy — Korean-style Rotisserie Chicken Salad is such an exciting dinner option that takes store-bought, pre-cooked rotisserie chicken to another level!

The base of this herbal salad recipe comes from a mountain of fragrant cilantro and green onions. A vibrant Korean-inspired dressing adds sparkle and excitement. Eat as is or serve with a thick layer of spicy cilantro dip smeared on top of ready-made flatbread. YUM!

The inspiration comes from a random night when all I had was a rotisserie chicken from Costco and my Korean American pantry. I was craving fresh, bright, tangy, and exciting — and that’s how this recipe was born.

If you’d like an easy and quick Rotisserie Chicken salad starring leftover chicken, try this recipe. Hearty and healthy with a savory and delicious Korean-inspired dressing. Make this protein-packed salad all summer long.

A chicken salad sandwich that’s exciting and refreshing. With all the ease and convenience of Rotisserie Chicken. Transform store-bought, freshly cooked, juicy rotisserie chicken into a healthy or delicious lunch or dinner.

korean-style rotisserie chicken salad on flatbread

Why make it Korean-style?

Korean-style Rotisserie Chicken Salad is inspired by classic Korean salads: Pa Muchim (Green Onion Salad). Gosu Muchim (Cilantro Salad). Sangchu Geotjeori (Lettuce Salad).

Korean salads are known for their crispy, fresh lightness. They are often served with Korean BBQ meats. The freshness is such a nice contrast to rich, fatty barbecued meats.

For this recipe, I combined the flavors of classic Korean salads with store-bought rotisserie chicken. All the convenience of ready-made chicken. With a vibrantly seasoned dressing that’s tangy, sweet, salty, and spicy.

korean-style rotisserie chicken salad with avocado


  • Rotisserie Chicken. The juicy leg/thigh combo is my favorite. So much flavor! But any leftover chicken will taste great. Even leftover Thanksgiving turkey works, too!
  • Herbs. The “salad” base. Lots of cilantro and green onions keep things fresh and aromatic.
  • Avocado. Sliced avocado has become standard in my sandwiches and salads. Adds so much fresh creaminess.
  • Dressing. Fish sauce, vinegar, sugar, garlic, gochukaru, and sesame oil make a vibrantly seasoned, Korean-style dressing that’s tangy and zippy. Anything but boring!
  • Spicy Cilantro Dip. Spicy, herby, and very flavorful! 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! Garlic naan here or any flatbread should work. (Tip: store flatbread in the freezer, as they freeze well). Fold over like a taco and enjoy!
Ingredients for Korean 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. Make dressing and drizzle on top.
  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. It will begin to wilt almost immediately.
  • Make Spicy Cilantro Dip in advance. Keeps well in the fridge for up to 5 days. A great dip for crudites and crackers.


  • Add cucumbers. Add Persian or mini cucumbers for a different texture.
  • Add romaine lettuce. If you’d like a more firm texture, add chopped romaine lettuce. It will add more crunch and firmness.
close up of Korean-style rotisserie chicken salad sandwich

More salad recipes:

korean-style rotisserie chicken salad sandwich on plate

Korean-Style Rotisserie Chicken Salad

The Subversive Table | Lis Lam
Fresh and herbal Korean-style Rotisserie Chicken Salad. A bright, tangy, and exciting chicken salad — inspired by Korean seasonings and lots of fragrant herbs. Use juicy, ready-made rotisserie chicken for ease and convenience. Enjoy as is or stuff into flatbread with spicy cilantro dip to transform leftover rotisserie chicken into a truly special meal!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Course Lunch, Main Course
Cuisine American, Korean
Servings 4
Calories 1063 kcal


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.

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.
  • Chop 1/2 large bunch cilantro into 2-inch lengths. Shred green onions. Add both to the rotisserie chicken.
  • Add dressing ingredients to the bowl. Toss gently with hands (food preparation gloves) or tongs. The herbs should wilt slightly, but not too much.
  • 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.
  • 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!


*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!  
  • Add cucumbers. Add persian or mini cucumbers for a different texture.
  • Add romaine lettuce. If you’d like a more firm texture, add chopped romaine lettuce. It will add more crunch and firmness.


Calories: 1063kcalCarbohydrates: 77gProtein: 35gFat: 69gSaturated Fat: 12gPolyunsaturated Fat: 20gMonounsaturated Fat: 27gTrans Fat: 0.03gCholesterol: 73mgSodium: 1487mgPotassium: 880mgFiber: 11gSugar: 9gVitamin A: 1091IUVitamin C: 29mgCalcium: 236mgIron: 3mg
Keyword Chicken Salad, Korean-Style, rotisserie chicken
Tried this recipe?Let us know how it was!
30 minutes, All Recipes, Chicken, Korean, Main, Salad, Weeknight Meals
5 from 1 vote (1 rating without comment)

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