Spicy Gochujang Chicken Salad with Chili-Roasted Broccoli and Cranberries

Forget everything you know about traditional chicken salad. This version is a flavor-packed fusion of tender chicken, crisp bok choy and napa cabbage, all tossed in a creamy gochujang dressing that brings tangy heat. Chili-roasted broccoli adds a smoky crunch, while dried cranberries and sliced almonds provide sweet and nutty pops throughout.

This dish comes together quickly, making it perfect for a busy weeknight. The oven does most of the work roasting the broccoli with Korean chili flakes, while you whisk together the dressing and prep the greens. Serve it as a main course or a hearty side-either way, it’s a salad party you’ll want to join.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the broccoli into small florets. Toss with 2 tablespoons cooking oil, Korean chili flakes and a pinch of salt and pepper. Spread in a single layer on the baking sheet.
3. Roast the broccoli for 15-18 minutes, until tender and lightly charred. Set aside to cool slightly.
4. Meanwhile, in a small bowl, whisk together the gochujang sauce, ponzu sauce, rice wine vinegar, mayonnaise and garlic powder until smooth. Season with salt and pepper to taste.
5. Thinly slice the scallions. Roughly chop the bok choy and napa cabbage into bite-sized pieces.
6. In a large bowl, combine the chopped chicken breast, bok choy and napa cabbage and half the scallions. Pour the dressing over and toss to coat evenly.
7. Add the roasted broccoli, dried cranberries and sliced almonds. Gently toss to combine.
8. Divide the salad among plates or serve in a large bowl. Garnish with the remaining scallions. Serve immediately or refrigerate for up to 2 days.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute cooked shrimp, tofu or shredded pork. Adjust cooking time as needed.

What can I substitute for gochujang?

You can use sriracha or another chili paste mixed with a little miso or soy sauce for a similar flavor profile.

Is this salad served warm or cold?

It can be served either way. The roasted broccoli is best warm, but the salad is also delicious chilled.