Korean Chicken Salad

INGREDIENTS

MARINATED CHICKEN

4 oz Chicken Thigh, Boneless & Skinless

1/2 tsp Brown Sugar

2 tsp Sriracha

1/2 tsp Tamari

PICKLED DAIKON, CARROT, & CABBAGE

1/2 tsp Lime Juice

1/2 tsp Rice Vinegar

1/2 tsp Cane Sugar

1 pinch Salt

2 oz Daikon Radish, Julienned

2 oz Red Cabbage, Shredded

1 oz Sweet Potato Shredded

1/2 Tbsp Ginger, Minced

1 tsp Scallions, Sliced

1/2 tsp Mint, Chopped

CARROT GINGER DRESSING

1 Tbsp Maple Syrup

1/2 tsp Miso

1/2 tsp Ginger, Minced

1 pinch Salt

1 pinch White Pepper

1 Tbsp Rice Vinegar

4 tsp Sesame Oil

1/3 Cup Carrots, Peeled & Grated

KOREAN CHICKEN SALAD

4 oz Marinated Chicken

6 oz Pickled Daikon, Carrot, & Cabbage

1 pinch Sesame Seeds

3 oz Green Peas

1 oz Crispy Edamame

2 oz Kimchi

2 Tbsp Carrot Ginger Dressing

INSTRUCTIONS

To Make the Marinated Chicken:

1. Place the brown sugar, sriracha and tamari into a bowl and mix well. Add the chicken to the bowl and marinate (4 hours or overnight is ideal).

To Make the Pickled Daikon, Carrot, & Cabbage:

1. Place the lime juice into a bowl along with rice vinegar, cane sugar, and salt. Mix well.

2. Pour pickling liquid over the vegetables and herbs and mix well. Allow to sit a room temperature for 20 minutes.

To Make the Carrot Ginger Dressing:

1. Place all ingredients into a blender and puree until emulsified. Stop to scrape

down the sides of the blender as needed.

To Assemble the Salad:

1. Fire up your grill and cook off the marinated chicken.

2. Place the pickled daikon, carrot, & cabbage into a mixing bowl, along with

the green peas, kimchi, and carrot ginger dressing. Toss well.

3. Transfer dressed salad to your serving bowl and top with sesame seeds, crispy

edamame, and sliced grilled chicken.