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Korean-Style Chicken and Green Bean Salad

Photo: Iain Bagwell; Styling: Robyn Valaryk
Total time 30 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Kimchi and chili paste add tang and spice to simply cooked green beans and chicken.


  • 1 pound green beans, stem ends trimmed
  • 1/4 cup canola oil
  • 2 to 3 tbsp. spicy kimchi juice (from the jar) plus 1 cup roughly chopped spicy kimchi*
  • 1/2 teaspoon kosher salt
  • 1 1/2 to 2 tbsp. gochujang (Korean chili paste)* or Asian chili paste
  • About 2 tsp. unseasoned rice vinegar
  • 1 1/2 cups very coarsely shredded rotisserie chicken
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup roughly chopped cilantro

Nutrition Information

  • calories 348
  • caloriesfromfat 56 %
  • protein 26 g
  • fat 22 g
  • satfat 1.1 g
  • carbohydrate 13 g
  • fiber 4.6 g
  • sodium 1104 mg
  • cholesterol 302 mg

How to Make It

  1. Blanch beans: Drop into a pot of heavily salted boiling water (it should taste like seawater). Cook until tender-crisp and bright green, 2 to 3 minutes, then drain and drop into ice water until cool. Drain and set aside.

  2. Meanwhile, in a small bowl, whisk together oil, kimchi juice, salt, chili paste, and vinegar to taste.

  3. Drain beans, pat dry, and put in a large bowl along with chopped kimchi, chicken, tomatoes, and cilantro. Gently toss with enough dressing to coat. Serve any remaining dressing on the side.

  4. *Find kimchi with refrigerated foods at well-stocked grocery stores. Find gochujang at Asian markets and online.