Korean-Style Chicken and Green Bean Salad

Korean-Style Chicken and Green Bean Salad Recipe
Photo: Iain Bagwell; Styling: Robyn Valaryk
Kimchi and chili paste add tang and spice to simply cooked green beans and chicken.

Yield:

Serves 4 (serving size: 1 1/2 cups)
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

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

Note:

Stephanie Spencer,

Sunset

September 2013
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