Korean-Style Rotisserie Chicken Salad

5 from 1 vote

Korean-Style Rotisserie Chicken Salad

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!

Prep Time20

Cook Time10

Course: Lunch, Main Course

Cuisine: American, Korean

Keyword: Chicken Salad, Korean-Style, rotisserie chicken

Servings:

Calories: 1063kcal

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.

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!

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!

Variations:

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.

Nutrition