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Creamy Spiced Korean Chicken Salad

Matato Agency

Servings: 25

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Creamy Spiced Korean Chicken Salad

Ingredients

Protein Salad

  • 82 oz (approx. 5 lbs) Cooked chicken, diced, skinless, boneless
  • 4 oz (1/2 cup) Red onion, diced
  • 3 oz (6 Tbsp) Celery, diced
  • 0.5 oz (1 Tbsp) Ground black pepper
  • 0.7 oz (approx. 1 1/2 Tbsp) Salt

Korean Dressing

  • 12 oz (1 1/2 cups) SunButter, Creamy
  • 8.6 oz (approx. 1 cup) Prepared Gochujang, Korean chili paste
  • 2.4 oz (approx. 5 Tbsp) Rice wine vinegar
  • 4.8 oz (approx. 1/2 cup) Honey
  • 9.6 oz (approx. 1 1/4 cups) Canned coconut milk, full-fat
  • 0.96 oz (2 Tbsp) Lime juice, freshly squeezed for best flavor

Directions

Prepare the Protein Salad

  1. In a large mixing bowl, combine the cooked, diced chicken with the diced red onion and celery.
  2. Season the mixture with ground black pepper and salt. Toss well to ensure even distribution of ingredients.

Prepare the Korean Dressing

  1. In a separate bowl, combine the Creamy SunButter, prepared Gochujang, rice wine vinegar, honey, canned coconut milk, and lime juice.
  2. Whisk until all ingredients are fully incorporated and the dressing is smooth and creamy.

Combine Salad and Dressing

  1. Pour the prepared Korean dressing over the chicken mixture.
  2. Gently toss until the chicken and vegetables are evenly coated with the dressing.

Chill and Serve

  1. Transfer the salad to a serving container.
  2. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  3. Serve approximately 4 ounces of the salad per portion.

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