Korean chicken kimchi salad
Cooking time:
1 hour 5 minutes
Active time:
15 minutes
Complexity:
Average
If you love Asian food, you'll love this salad. Marinated with spices and baked in the oven chicken fillet is successfully combined with Korean carrots and kimchi - pickled Korean cabbage. A salad mix and dressing of soy sauce, sour cream and sesame oil complement and make the taste even more harmonious.
See all recipes category Salad 
5
Recipe for Korean Chicken Kimchi Salad
Ingredients for 4 servings
chicken thigh fillet
2 pcs.
salt
1/2 tsp (3g)
smoked paprika
1/6 tsp (1 g)
ground black pepper
1/6 tsp (1 g)
garlic dry
1/3 tsp (2g)
vegetable oil
20 ml
kimchi
1 pack (150g)
mix salad "Mesklam"
125 g
Korean carrots
100 g
sour cream 20%
2 tbsp. l.
sesame oil
2 tbsp. l.
soy sauce
1 tbsp. l.
sesame seeds
on demand
Step 1/8
Put the thigh fillets in a bowl. Add salt, smoked paprika, ground black pepper, dry garlic and oil. Stir and leave to marinate for 30-40 minutes.
Step 2/8
Place the fillets on a parchment-lined baking tray and bake in the oven preheated to 180C for 15-20 minutes. You can also fry in a frying pan on both sides until tender.
Step 3/8
Make the dressing: Combine the sour cream, sesame oil and soy sauce in a bowl.
Step 4/8
Put kimchi from the package and cut into strips.
Step 5/8
Cut the finished chicken fillet into strips as well.
Step 6/8
Put the Korean carrots in a bowl. Add the chopped chicken and kimchi. Stir.
Step 7/8
Rinse and dry the salad leaves. Place in a bowl and mix with the dressing.
Step 8/8
Place the salad leaves with the dressing on a plate. On top is chicken with carrots and kimchi. Garnish with sesame seeds and serve.
Ingredients for 4 servings
chicken thigh fillet
2 pcs.
salt
1/2 tsp (3g)
smoked paprika
1/6 tsp (1 g)
ground black pepper
1/6 tsp (1 g)
garlic dry
1/3 tsp (2g)
vegetable oil
20 ml
kimchi
1 pack (150g)
mix salad "Mesklam"
125 g
Korean carrots
100 g
sour cream 20%
2 tbsp. l.
sesame oil
2 tbsp. l.
soy sauce
1 tbsp. l.
sesame seeds
on demand
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