with Gochujang Dressing, Cranberries & Almonds
Heads-up: This isn’t the mayo-drenched chicken salad that Aunt Sally brings to every family picnic. Picture this: Bok choy and napa cabbage get tossed with chicken in a creamy gochujang dressing that’s tangy with a little kick of heat from the Korean chili paste. Then, imagine that broccoli salad from your picnic crashing the party, so in addition to the chili-roasted florets you’ll find sweet-tart dried cranberries and crunchy almonds strewn all over like confetti. Now think about taking this salad shindig to your own kitchen table. Hey, how do we score an invite to this party?
Allergens
Utensils
Tags
Broccoli Florets
8 ounce
Scallions
2 unit
Bok Choy and Napa Cabbage
4 ounce
Korean Chili Flakes
1 teaspoon
Gochujang Sauce
1 tablespoon
Mayonnaise
2 tablespoon
Rice Wine Vinegar
5 teaspoon
Chicken Breast Strips
10 ounce
Garlic Powder
1 teaspoon
Ponzu Sauce
6 milliliters
Dried Cranberries
1 ounce
Sliced Almonds
0.5 ounce
Cooking Oil
4 tablespoon
Salt
Pepper
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites.
• Toss broccoli on a baking sheet with a large drizzle of oil, 3⁄4 of the chili flakes (use less if you’re not a fan of spicy food; reserve a pinch for the next step), a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• In a small bowl, whisk together gochujang, mayonnaise, vinegar, scallion whites, and a pinch of remaining chili flakes. • Slowly whisk in 3 TBSP oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper. TIP: Add a pinch of sugar if you like a sweeter dressing!
• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat. Add ponzu and 2 TBSP dressing (4 TBSP for 4 servings); stir to coat. Taste and season with salt and pepper.
• In a large bowl, toss bok choy and napa cabbage, broccoli, scallion greens, and half the chicken with as much remaining dressing as you like. Taste and season with salt and pepper.
• Divide salad between bowls. Top with remaining chicken, cranberries, and almonds. Serve.
700
kcal
Calories
50
g
Fat
8
g
Saturated Fat
34
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
34
g
Protein
115
mg
Cholesterol
820
mg
Sodium
