Korean Chicken Salad Recipe
Fresh mixed greens topped with Korean chicken & house Oriental dressing. Substitute Salmon $4.00
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Cook the Chicken
In a skillet over medium heat, cook the boneless chicken thighs until they are no longer pink in the center, about 6-7 minutes per side. Remove from heat and let cool before slicing into strips.
- 2
Prepare the Dressing
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, minced ginger, and red pepper flakes until well combined.
- 3
Assemble the Salad
In a large bowl, combine mixed greens, cucumber, carrot, red bell pepper, and green onions. Add the sliced chicken on top.
- 4
Dress the Salad
Drizzle the prepared dressing over the salad and toss gently to combine. Sprinkle sesame seeds on top before serving.
