Korean Chicken Salad with Tahini-Miso Dressing

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???

korean chicken salad with tahini-miso dressing | kulaskitchen.com

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.

korean chicken salad with tahini-miso dressing | kulaskitchen.com

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.

korean chicken salad with tahini-miso dressing | kulaskitchen.com

I originally made these Korean-inspired chicken thighs to create tacos (this recipe will still come to fruition one day), but I ended up using the leftovers sliced on top of a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.

korean chicken salad with tahini-miso dressing | kulaskitchen.com

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 🙂

korean chicken salad with tahini-miso dressing | kulaskitchen.com
Korean Chicken Salad with Tahini-Miso Dressing

Category: Salad

Yield: 2 large salads

korean chicken salad with tahini-miso dressing | kulaskitchen.com

Ingredients

    For the chicken:
  • 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
    For the roasted cabbage + sweet potatoes:
  • 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
  • Pepper
    For the tahini miso dressing:
  • 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
    For the salad:
  • 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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. To make dressing, whisk all ingredients together in a jar, adding water to thin to desired consistency.
  6. 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.
  7. Drizzle each salad with dressing. Sprinkle with cilantro, peanuts & sesame seeds and enjoy!
http://kulaskitchen.com/2019/05/02/korean-chicken-salad-with-tahini-miso-dressing/


Leave a Reply

Your email address will not be published. Required fields are marked *