![](\"https:\/\/www.simplyrecipes.com\/thmb\/BLlU2_1O2zSoOQlJjX9Z5JXHs5I=\/4897x3265\/Simply-Recipes-Gochujang-Chicken-Salad-LEAD-1-6b04449a81b54f65b848f89bf3449329.jpg\")
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Whenever I make a roast chicken or buy a rotisserie chicken from the grocery store, everyone in my family goes for the dark meat, leaving the chicken breasts behind. Most weeks, I end up repurposing all of that leftover white meat in a chicken salad, and this vibrant and delicious gochujang-spiked version has become one of my favorites.\n<\/p>\n
This recipe is so, so simple. Besides the chicken itself, there are just three ingredients: gochujang, mayonnaise, and sesame oil. Just dice or shred the cooked chicken, stir in the other ingredients, and enjoy. Optionally, you can garnish it with a sprinkle of sliced green onions and toasted sesame seeds.\u00a0\n<\/p>\n
My favorite way to enjoy this chicken salad is on crackers and cucumber rounds for a snacky lunch. Water crackers, rice crackers, or shrimp chips are all tasty pairings. You can also make a chicken salad sandwich, layered with tomato and lettuce.\u00a0\n<\/p>\n
The salad itself is saucy enough that you don\u2019t need any extra condiments, but a little kimchi would be good in there, too. For another simple option, add a scoop or two of chicken salad to a bowl of steamed rice with a few slices of cucumber on the side.\u00a0\n<\/p>\n Simply Recipes \/ Coco Morante<\/p>\n <\/span> <\/p>\n It used to be difficult to find gochujang, a spicy and sweet Korean red pepper paste, outside of Asian grocery stores. Nowadays, it\u2019s pretty widely available and has become a staple in my house, with a permanent spot in my refrigerator door. Trader Joe\u2019s sells it in a small red tub in their condiment aisle, and other grocery stores near me carry the popular Sempio, Ofood, and Mother-In-Law brands.\u00a0\n<\/p>\n Like gochugaru (Korean red pepper flakes), gochujang packs some heat but it\u2019s not overly spicy. You may also see it sold as \u201cgochujang sauce,\u201d which is not as thick and has added vinegar, sesame oil, and other flavorings. Either the paste or the sauce can be used in this recipe\u2014just hold back on the toasted sesame oil if you\u2019re using the sauce version, and add a few drops at a time until the flavor is to your liking. A little goes a long way!\u00a0\n<\/p>\n If you\u2019re not a fan of spicy foods, you can substitute doenjang for gochujang. It\u2019s another delicious fermented condiment made from soybeans. It\u2019s about twice as salty as gochujang, so you\u2019ll want to use half the amount.\u00a0\n<\/p>\n Simply Recipes \/ Coco Morante<\/p>\n <\/span> <\/p>\n If you don\u2019t have leftover chicken on hand and would like to make this recipe, you can bake 1 to 1 1\/4 pounds of boneless, skinless chicken breasts. For 2 to 4 servings, you\u2019ll need:\n<\/p>\n In a mixing bowl, stir together the mayonnaise, gochujang, and sesame oil. Add the chicken and stir until evenly combined.\u00a0\n<\/p>\n Transfer the chicken salad to a serving bowl and sprinkle on the green onion and sesame seeds, if using. Serve however you like\u2014my favorite way is with cucumber rounds and crackers on the side for scooping.\u00a0\n<\/p>\n Store any leftover chicken salad in a tightly lidded container in the refrigerator. It will keep for up to 3 days.<\/p>\n<\/div>\n #4Ingredient #Chicken #Salad #Recipe #Minutes<\/p>\n","protected":false},"excerpt":{"rendered":" Whenever I make a roast chicken or buy a rotisserie chicken from the grocery store, everyone in my family goes for the dark meat, leaving the chicken breasts behind. Most weeks, I end up repurposing all of that leftover white meat in a chicken salad, and this vibrant and delicious gochujang-spiked version has become one […]<\/p>\n","protected":false},"author":1,"featured_media":151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[122,13,69,60,106],"class_list":["post-150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-4ingredient","tag-chicken","tag-minutes","tag-recipe","tag-salad"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=150"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/150\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/151"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n Finding Gochujang <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Make My 4-Ingredient Chicken Salad <\/span> <\/h2>\n
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