Fresh and herbal Korean-style Rotisserie Chicken Salad. If you’re craving a bright, tangy, and exciting chicken salad — try this one. Korean seasoning, fragrant herbs, spicy cilantro dip, and ready-made flatbread transform store-bought rotisserie chicken into a truly special meal!
Rotisserie Chicken Salad
One night, my partner picked up budget-friendly and convenient Costco Rotisserie Chicken for dinner. I rummaged in the fridge and pulled out basics from my Korean American pantry. And that’s how this Korean-style Rotisserie Chicken Salad was born!
Fresh, herbal, bright, and tangy — this Rotisserie Chicken Salad is such an exciting dinner option that takes store-bought, pre-cooked chicken to another level!
A mountain of fragrant cilantro and green onions make the base of this herbal salad. A vibrant Korean dressing adds sparkle and excitement. A thick layer of spicy cilantro dip smeared on top of ready-made flatbread pulls all the flavors and textures together. YUM!
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 something incredibly delicious and healthy!
Ingredients:
- 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 keep things fresh and aromatic.
- Avocado. Sliced avocado has become standard in my sandwiches and salads. Adds so much freshness and 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!
Instructions:
- Make Spicy Cilantro Dip. (Pulse all ingredients in a food processor until thick.)
- Shred rotisserie chicken.
- Add cilantro and green onions.
- Add dressing and mix.
- Spread Spicy Cilantro Dip on naan.
- Top with chicken salad and sliced avocado. Enjoy!
PRO Tips:
- Serve immediately! The salad tastes best immediately after being dressed.
- Make Spicy Cilantro Dip in advance. Keeps well in the fridge for up to 5 days. A great dip for crudites and crackers.
Is this a traditional Korean salad?
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 because they are often served with Korean BBQ meats. A combination of tangy, sweet, salty, and spicy makes for a vibrantly seasoned dressing. And mouthwatering flavors!
For this recipe, I combined the flavors of classic Korean salads with store-bought rotisserie chicken. Plus a few flavorful additions that make for an exciting and delicious flavor combo!
Other salad recipes to enjoy:
- Spicy Korean Cucumber Salad (Oi Muchim)
- Korean Fried Chicken Salad with Persimmon Vinaigrette
- Korean Potato Salad
- Wakame Seaweed Salad
- Korean Sushi Salad Bowl (Hwe Dup Bap)
Korean-Style Rotisserie Chicken Salad
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.
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!
