Korean-Style 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I originally made these Korean-inspired chicken thighs to create tacos (this recipe will still come to fruition one day), but I ended up using the leftovers sliced on top of a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-Style Chicken Salad with Tahini-Miso Dressing
Ingredients
For the chicken:
4 skin-on chicken thighs
4 tbsp. tamari or coconut aminos
1 tbsp. sesame oil
1 tbsp. honey or maple syrup
1 tbsp. minced fresh ginger
2 tsp. minced fresh garlic
2 tsp. sriracha
1 tbsp. avocado oil
For the roasted cabbage + sweet potatoes:
1 head purple cabbage
1 large sweet potato, cubed
2 tbsp. avocado oil
1 tsp. sea salt, divided
1 tsp. garlic powder, divided
Fresh pepper to taste
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 cups greens of choice (I love baby kale or spinach)
1/2 cup kimchi, chopped
1 ripe avocado, sliced
1 ripe pear, sliced
1/2 cup chopped fresh cilantro
1/4 cup chopped peanuts
2 tbsp. toasted sesame seeds
Method
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 in the fridge for at least 1 hour or up to 12 hours (can leave it overnight).
Chop your red cabbage into strips and coat with 1 tbsp. avocado oil, 1/2 tsp. salt & 1/2 tsp garlic powder. 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.
When ready to cook the chicken, 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. Take out of the oven, flip each chicken thigh and place back in for an additional 5 minutes. Remove and set aside.
To make dressing, whisk all ingredients together in a jar, adding water a bit at a time to thin it to your 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!
Makes 2 large meal salads
