Spicy Korean Chicken Salad with Chili-Roasted Broccoli and Cranberries

Forget everything you know about chicken salad. This isn’t the mayo-laden version from your aunt’s picnic. Instead, imagine a bed of crisp romaine topped with tender chicken and a creamy, tangy dressing made with gochujang-Korean chili paste-that brings just the right amount of heat.

But the real star is the broccoli: roasted with chili flakes until charred and smoky, then tossed with sweet-tart dried cranberries and crunchy sliced almonds. It’s a salad that’s equal parts bold, refreshing and satisfying. Perfect for a quick weeknight dinner or a show-stopping lunch.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView 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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the gochujang sauce, mayonnaise, rice wine vinegar and garlic powder until smooth. Season with salt and pepper to taste. Set aside.
3. Cut the broccoli into small florets. On the prepared baking sheet, toss the broccoli with 2 tablespoons of cooking oil, Korean chili flakes and a pinch of salt. Spread in a single layer and roast for 15-18 minutes, until tender and lightly charred.
4. While the broccoli roasts, prepare the salad base. Wash and dry the baby lettuce, then arrange on a large platter or in a bowl.
5. Top the lettuce with the chopped cooked chicken breast, sliced scallions, dried cranberries and sliced almonds.
6. Once the broccoli is done, let it cool slightly, then scatter it over the salad.
7. Drizzle the gochujang dressing over the top or serve it on the side. Toss gently just before serving.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Absolutely! Shredded rotisserie chicken, grilled shrimp or even tofu would work well in this salad.

What can I substitute for gochujang?

If you don’t have gochujang, you can mix 1 tablespoon of Sriracha with 1 teaspoon of miso paste or soy sauce for a similar spicy-savory kick.

Is this salad gluten-free?

The recipe as written contains ponzu sauce and gochujang, which may contain soy and wheat. To make it gluten-free, use tamari instead of ponzu and check that your gochujang is gluten-free.