Shredded Chicken Salad With Gochujang Dressing

Shredded Chicken Salad With Gochujang Dressing
  • Yield:Serves 4
  • Active time:15 minutes
  • Total time:30 minutes
This recipe appears in:
Shredded Chicken Salad With Gochujang Dressing

[Photographs: Shao Z.]

About the Author: I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. As a sibling-less child, cooking was a way to cure after school snack attacks and a way to keep myself entertain. That's how my love for food and cooking started, and it continues to grow. I blog at and I am on twitter @friedwontons4u.

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  • For the Salad:
  • 2 cups water
  • 3 slices of ginger, ¼ inch thick
  • 1 cup sake
  • 1 tablespoon table salt
  • 1 whole boneless skinless chicken breast half (about 8 ounces)
  • 1/2 bunch watercress, thick stems discarded
  • 3 ounces mix baby leaf lettuce
  • 1/4 English cucumber, sliced
  • 1/4 small red onion, thinly sliced
  • For the Dressing:
  • 2 tablespoons sesame oil
  • 2 tablespoons mirin
  • 4 teaspoons gochujang
  • 2 teaspoons rice vinegar


  1. 1.

    Heat water and ginger in a small saucepan until simmering. Add sake and salt and stir to combine. Add chicken. Return to a simmer, cover, remove from heat, and let rest for 15 minutes.

  2. 2.

    Meanwhile, make the dressing. Combine sesame oil, mirin, gochujang, and vinegar an a small bowl and whisk together with a fork. Set aside.

  3. 3.

    When chicken has cooked, remove from poaching liquid and let rest until cool enough to handle. Shred meat into bite-sized pieces.

  4. 4.

    Combine watercress, lettuce, cucumber, and onionin a large serving bowl. Spread chicken on top. Drizzle with half of the dressing and serve with the remaining dressing on the side.

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