This Korean BBQ Chicken Salad became my weeknight lifesaver the moment I realized how quickly bold flavors can come together with minimal fuss. I first developed this combination on a busy summer evening when leftover roasted chicken met a jar of gochujang in my fridge. The heat of the chili paste, bright acidity from lime and rice vinegar, and a cooling hit from Greek yogurt created a contrast that made every bite sing. It’s the kind of dish that feels celebratory but is effortless to prepare, and it has appeared at casual dinners and picnic gatherings ever since. What makes this version special is the balance between spicy, tangy, creamy, and crunchy textures. The chicken is seasoned simply and baked until juicy, then shredded and married with a silky gochujang-yogurt sauce that clings to every morsel. Persian cucumbers add a crisp, refreshing counterpoint while scallions and cilantro bring herbal brightness. A final sprinkle of toasted sesame and crushed nuts gives the satisfying crunch that makes the salad feel complete. Family members who usually avoid spicy food have loved it when I dial the chili back and add a little extra yogurt.

Ingredients

• Chicken: Use 2 pounds of boneless, skinless chicken breast for tender, shredable meat. Look for even-sized breasts so they cook uniformly. If you prefer darker meat or more fat for flavor, thighs work well too.
• Oil and seasoning: 1 tablespoon avocado oil helps the seasonings adhere; garlic powder, onion powder, and sweet paprika add savory backbone while a scant 1/4 teaspoon cayenne and chili flakes provide adjustable heat.
• Gochujang: 2 tablespoons Korean chili paste brings sweet, spicy, and umami notes—brands like CJ or Mother-in-Law’s are reliable. Taste before adding more heat.
• Acid and aromatics: 2 tablespoons rice vinegar and the juice of 1 lime lift the sauce; 1 teaspoon toasted sesame oil gives that sesame aroma that defines Korean-inspired dressings.
• Saucy creaminess: Use about 1/3 cup plain Greek yogurt and 2 tablespoons mayonnaise to create a smooth coating that calms gochujang’s heat and adds body; a teaspoon of honey is optional to balance acidity.
• Add-ins: Finely diced Persian cucumbers (2 to 3), 3 sliced scallions, and 2 to 4 tablespoons chopped cilantro keep the salad bright and textural.
• Finish: Toasted sesame seeds and a handful of crushed peanuts or cashews provide the nutty crunch that completes each bite.

Instructions

Preheat and season: Preheat your oven to 400 degrees Fahrenheit. In a large bowl combine 2 pounds of boneless skinless chicken breasts with 1 tablespoon avocado oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1/4 teaspoon cayenne pepper, and chili flakes to taste. Massage the oil and spices into the chicken so the surface is evenly coated; this encourages even browning and flavor penetration. Bake the chicken: Transfer the seasoned breasts to a rimmed baking tray and space them evenly. Bake for 36 to 40 minutes until an instant-read thermometer reads 165 F in the thickest part and juices run clear. If using rotisserie or leftover chicken, skip this step and move on to the sauce. Rest the chicken 5 to 10 minutes to lock in juices before shredding or chopping. Make the dressing: In a small food processor or bowl whisk together 2 tablespoons gochujang, 2 tablespoons rice vinegar, juice of 1 lime, 1 teaspoon toasted sesame oil, 1 tablespoon soy sauce or coconut aminos, 1/3 cup Greek yogurt, 2 tablespoons mayonnaise, and 1 teaspoon honey if using. Blend until silky and taste for balance—add more yogurt to mellow heat, more vinegar for brightness, or a pinch more honey to round acidity. Prepare the vegetables: While the chicken bakes, finely dice 2 to 3 Persian cucumbers, slice 3 scallions on the bias, and chop 2 to 4 tablespoons fresh cilantro. Keep the cucumber pieces small so they mix evenly and release minimal water into the salad. Combine and finish: Shred or chop the slightly cooled chicken into bite-sized pieces and fold it into the sauce until fully coated. Add cucumbers, scallions, and cilantro, tossing gently to distribute. Taste and adjust seasoning with salt, lime, or soy sauce. Garnish with toasted sesame seeds and crushed peanuts or cashews for crunch. Serve immediately or chill briefly for a firmer texture.

Storage Tips

Store the prepared salad in an airtight container in the refrigerator for up to 4 days. If you expect to eat it over several days, consider storing the shredded chicken and the sauce together but the cucumbers separately to keep them crunchy—transfer cucumbers into a small airtight container and add them just before serving. For best texture, reheat chicken gently in a skillet over low heat with a splash of water or lime juice to keep it moist; avoid microwaving full speed as it can dry the meat. To freeze cooked chicken for future salads, cool completely, place in freezer-safe bags, remove excess air, and label with the date; thaw overnight in the refrigerator before combining with sauce.

Ingredient Substitutions

If you need to adapt this to dietary needs, there are straightforward swaps that preserve texture and flavor. For a dairy-free option, replace Greek yogurt with an equal amount of full-fat coconut yogurt and increase mayonnaise by a tablespoon to maintain silkiness. For gluten-free, use tamari or coconut aminos instead of soy sauce—these will reduce salty depth slightly, so taste and adjust. If you prefer less heat, halve the gochujang and add a teaspoon of smoked paprika for complexity. To make the dish vegan, swap chicken for firm baked tofu or roasted chickpeas and use vegan mayo and coconut yogurt; keep the same proportions for the dressing so the balance remains intact.

Serving Suggestions

Serve this on a bed of mixed greens or in Boston lettuce leaves for a light meal, or pile it into warm tortillas for a fusion-style taco night. It shines alongside steamed rice or quinoa for a heartier bowl, and pairing with a simple sesame cucumber salad or pickled radishes adds bright contrast. Garnish with extra cilantro, lime wedges for squeezing, and a final sprinkle of toasted sesame seeds. For entertaining, offer bowls of extra sauce and chopped nuts so guests can customize heat and crunch.

Cultural Background

This dish is a Korean-inspired take rather than a traditional Korean salad. Gochujang, the anchor ingredient, is a fermented red chili paste central to Korean cooking, prized for its complex umami sweetness. Combining gochujang with Western creamy elements like yogurt and mayonnaise is a contemporary fusion technique that softens chili heat and makes bold Korean flavors approachable for broader palates. The sesame and soy notes nod to classic Korean profiles while the overall format borrows from global grain and salad bowl trends.

Seasonal Adaptations

In summer, use abundant Persian cucumbers and fresh cilantro for maximum brightness; swap in thinly sliced summer radishes for peppery contrast. In cooler months, sub in roasted sweet potato cubes and add chopped kale for a heartier salad, letting warm chicken wilt the greens slightly. Holiday adaptations include using sliced roasted turkey instead of chicken and adding pomegranate seeds for color and sweet-tart pops that pair beautifully with the gochujang dressing.

Meal Prep Tips

For efficient weekly lunches, roast a double batch of chicken and portion 4-serving containers with sauce in separate small lidded cups to prevent sogginess. Store cucumbers and herbs in small containers and assemble just before eating. Label containers with dates and use within four days. If reheating, add a splash of lime or water to revive the sauce’s silky texture. This approach keeps flavors vibrant and textures pleasing throughout the week.

Give this Korean BBQ Chicken Salad a try the next time you need dinner that’s bright, bold, and easy to scale for a crowd. The components are forgiving, the dressing travels well, and the final crunch is always worth the extra handful of nuts.