Korean Chicken Salad with Sesame Dressing Recipe
A light yet satisfying salad with roasted chicken breast, crunchy napa cabbage, and an aromatic dressing based on sesame and soy sauce. In Korea, similar salads often appear as a lunchbox dish or a lighter after-work dinner. The flavors resemble a mix of a European chicken salad with an Asian-style dressing.
This salad combines familiar roasted chicken with a Korean-inspired sesame and soy dressing, giving you a fresh, crunchy dish that feels both comforting and exotic. It’s quick to prepare, travels well in a lunchbox, and can easily be adapted to different diets, from high-protein to vegetarian.
Chef's tips
Don’t overbake the chicken—slightly shorter baking and resting outside the oven will keep it juicy and tender. If you have time, you can marinate the chicken beforehand in a little soy sauce, garlic, and sesame oil for an even deeper flavor. Always toast the sesame seeds yourself; the difference in aroma compared to pre-toasted ones is huge.
How to serve
Serve the salad in deep bowls, topping each portion with extra toasted sesame seeds and fresh spring onion. For a more filling meal, add a side of steamed rice or rice noodles. It also works well as part of a larger spread with kimchi, pickled vegetables, or simple miso soup.
Ingredients
- chicken breast - 350 g
- napa cabbage thinly sliced into strips - 300 g
- carrot cut into thin matchsticks - 1 piece
- fresh cucumber cut into thin half-slices - 0.5 piece
- vegetable oil for brushing the chicken - 1 tablespoon
- salt for seasoning the chicken - 0.5 teaspoons
- ground black pepper - 0.25 teaspoons
- sesame seeds toasted in a dry pan - 2 tablespoons
- soy sauce for the dressing - 2.5 tablespoons
- rice vinegar - 1.5 tablespoons
- sesame oil - 1.5 tablespoons
- honey - 1 tablespoon
- garlic grated or very finely chopped - 1 clove
- spring onion cut into thin slices - 1 piece
Preparation
- Preheat the oven to 200°C (top and bottom heat). Brush the chicken breast with oil, sprinkle with salt and pepper, and place on a baking tray lined with baking paper.
- Bake the chicken for 18–20 minutes, until the meat is completely white inside and a lightly golden surface appears. After baking, set aside for 10 minutes to rest, then slice it thinly or cut into strips.
- Thinly slice the napa cabbage, cut the carrot into thin matchsticks, and the cucumber into half-slices. Transfer the vegetables to a large bowl.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring, until they become fragrant and lightly golden. Set aside to cool.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey, and grated garlic until you get a smooth dressing.
- Add the sliced chicken to the bowl with the vegetables, pour over the dressing, and gently toss with your hands or large spoons so everything is evenly coated.
- Sprinkle the salad with toasted sesame seeds and spring onion. Taste and, if needed, add a little salt or a few drops of vinegar.
- Serve immediately or after briefly chilling in the fridge to let the flavors meld.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo kapusta z czasem mięknie i puszcza sok. Jeśli chcesz zabrać ją do pracy, przechowuj sos osobno i wymieszaj tuż przed jedzeniem.
