Whenever I prepare a roasted chicken at home or pick up a rotisserie chicken from the supermarket, my family invariably gravitates towards the dark meat, often leaving the chicken breasts untouched. As a result, I frequently find myself transforming the leftover white meat into chicken salad. Lately, my go-to recipe involves a fantastic twist using gochujang, which adds a vibrant and delightful kick.
This chicken salad recipe is incredibly straightforward. You only need three main ingredients besides the chicken: gochujang, mayonnaise, and sesame oil. Simply chop or shred the leftover chicken, mix in the other ingredients, and it’s ready to eat. For an extra touch, consider adding some sliced green onions and a sprinkle of toasted sesame seeds as garnishes.
One of my preferred ways to enjoy this chicken salad is by serving it on crackers or cucumber slices, perfect for a light, snack-style lunch. It pairs wonderfully with various types of crackers such as water crackers, rice crackers, or even shrimp chips. Alternatively, it makes a great filling for a hearty chicken salad sandwich, complete with layers of tomato and lettuce.
The chicken salad is sufficiently moist and flavorful on its own, so you don’t need to add any extra sauces. However, if you’re in the mood for a bit of extra zest, a bit of kimchi can be a great addition. Another simple serving suggestion is to place a scoop of the chicken salad over a bowl of hot steamed rice, accompanied by some cucumber slices on the side.
Finding Gochujang
It wasn’t always easy to locate gochujang, a spicy and sweet Korean red pepper paste, outside specialized Asian grocery stores. But now, it’s become much more accessible and has earned a permanent spot in my kitchen. You can find gochujang at Trader Joe’s, where it’s sold in small red tubs in the condiment aisle. Other nearby grocery stores might stock popular brands like Sempio, Ofood, and Mother-In-Law.
Gochujang offers a mild heat level, similar to gochugaru (Korean red pepper flakes). It’s available as a paste or as a “gochujang sauce,” which is thinner and includes additional ingredients like vinegar and sesame oil. You can use either form for this recipe, but if opting for the sauce, you might want to reduce the amount of sesame oil and adjust it to taste. Remember, a little goes a long way with these flavors!
If spicy food isn’t your thing, consider substituting gochujang with doenjang, a less spicy but saltier fermented soybean condiment. Since doenjang is significantly saltier, use only half the amount you would with gochujang.
How To Make My 4-Ingredient Chicken Salad
If you don’t have leftover chicken and need to prepare some, simply bake 1 to 1 1/4 pounds of boneless, skinless chicken breasts. You’ll need the following for 2 to 4 servings:
– 1/4 cup mayonnaise
– 2 tablespoons gochujang
– 1/2 teaspoon toasted sesame oil
– 10 to 12 ounces (about 2 cups tightly packed) diced or shredded cooked chicken breast
– Optional garnishes: 1 green onion, sliced, and 1/2 teaspoon toasted sesame seeds
Combine the mayonnaise, gochujang, and sesame oil in a mixing bowl. Add the chicken and mix until everything is well combined.
Transfer the chicken salad to a serving bowl, garnish with green onion and sesame seeds if desired, and serve it your favorite way. I love it with cucumber rounds and crackers.
Any leftovers should be stored in an airtight container in the refrigerator, where they will keep for up to three days.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
