Korean Chicken Salad with Tahini-Miso Dressing
Why do I feel like this the first salad recipe I’ve ever posted on here? Could that be true???
To me, salads are sort of something that I always just end up throwing together if I have lots of random bits and pieces in my fridge. My requirements are usually just some sort of sturdy green, a mix of roasted & raw veggies, a protein source and whichever dressing I feel like whipping up.
This salad, however, is a calculated amalgamation of a few ingredients that go together perfectly, creating the ideal ratio of sweet, spicy, salty & sour in one delicious salad.
I originally made these Korean-inspired chicken thighs to create tacos (this recipe will still come to fruition one day), but I ended up using the leftovers sliced on top of a salad with a bunch of complementary flavours. Kimchi, roasted red cabbage & pear are delectable accompaniments to the sweet & salty flavour of the chicken. A handful of fresh, bright cilantro, if you’re a fan, truly makes this flavour combo pop.
Hope you love this one – it’s definitely worth including as many of the components as you can get your hands on! They take a bit of prep but once made, these salads are super easy & satisfying to throw together. Bring leftovers for lunch and your afternoon will be made 🙂
- 4 skin-on chicken thighs
- 3-4 tbsp soy sauce/tamari (or coconut aminos)
- 1 tbsp. sesame oil
- 1 tbsp. honey (or maple syrup)
- 1 tbsp. minced fresh ginger
- 1 tbsp. minced fresh garlic
- 2 tsp. sriracha
- 1 tbsp. avocado oil
- 1 head purple cabbage
- 1 large sweet potato (white or orange flesh), cubed
- 2 tbsp. avocado oil
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 3 tbsp. smooth tahini
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 1/2 tsp. white miso paste
- 1 tsp. minced ginger
- 1 tsp. tamari or soy sauce
- Water to thin
- 4 c. greens of choice (I love baby kale or spinach)
- Roasted red cabbage (you can also skip this and just use raw!)
- 1/2 c. kimchi
- 1 ripe avocado, sliced
- 1 ripe pear, sliced
- 1/2 c. chopped fresh cilantro
- 1/4 c. chopped peanuts
- 2 tbsp. toasted sesame seeds
- Place your chicken thighs in a large bowl or container. Whisk together the soy sauce, sesame oil, honey, ginger, garlic & sriracha, then pour over the chicken. Cover and let it marinade for at least 1 hour or up to 12 hours (can leave it overnight).
- When ready to cook, preheat your oven to 425 degrees. Heat 1 tbsp. of avocado oil in a large oven-safe, cast-iron skillet. Add your chicken thighs, skin-side down, and let them cook over medium heat for 10 minutes.
- Remove skillet from the heat and place in the oven for another 10 minutes. At this point, flip each chicken thigh and cook for an additional 5 minutes. Remove from the oven and set aside.
- Chop your red cabbage into strips and coat with 1 tbsp. avocado oil, 1/2 tsp. salt & 1/2 tsp garlic. Repeat the same with the sweet potato cubes. Spread cabbage out evenly on a baking sheet, do the same for the sweet potatoes on a separate sheet, and place both in the oven. Bake for 30-40 minutes or until cabbage are browned and slightly crispy and sweet potatoes are golden and fork-tender.
- To make dressing, whisk all ingredients together in a jar, adding water to thin to desired consistency.
- To assemble the salad, divide your greens between 2 bowls. Place a generous scoop of roasted red cabbage on top, then add kimchi, sliced avocado & sliced pear. Slice 2 chicken thighs lengthwise into strips, then place them on top of each salad.
- Drizzle each salad with dressing. Sprinkle with cilantro, peanuts & sesame seeds and enjoy!