This Korean BBQ chicken salad began as a pantry rescue and quickly became a family favorite. I first put these flavors together one busy weeknight when I had leftover baked chicken and a jar of gochujang in the fridge. The combination of smoky-sweet chili paste with cooling yogurt and bright lime turned an ordinary shredded chicken into something unexpectedly addictive. The textures — tender shredded meat, crisp Persian cucumber, fresh cilantro and the final crunch of toasted nuts and sesame — create a bowl that feels both satisfying and light. Every time I make it, someone asks for the recipe and then reworks it for lunches, wraps, or picnics. I love this preparation because it travels well and holds up for several days in the refrigerator, making it ideal for lunches and quick dinners. The dressing clings to the chicken so you get flavor in every bite, and the mild heat from the gochujang plays nicely against the cooling Greek yogurt. It’s flexible: use rotisserie chicken to shorten time, swap nuts for seeds for allergies, or make it dairy-free with a plain dairy-free yogurt alternative. The bowl has bright acidity from rice vinegar and lime, toasted sesame perfume, and a hint of honey to balance the chile. It’s become my go-to when I want a meal that feels special without fuss.

Ingredients

• Chicken: 2 pounds boneless skinless chicken breast. Choose even-sized breasts so they cook uniformly; thin or butterfly thick breasts for quicker baking. Rotisserie chicken or leftover roasted chicken also work well if you want to cut time.
• Oil and Spices: 1 tablespoon avocado oil for a neutral high-smoke oil; 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, and 1/4 teaspoon cayenne pepper for balanced warmth. Add chili flakes to taste for extra heat.
• Gochujang Sauce Base: 2 tablespoons gochujang, 2 tablespoons rice vinegar, juice of one lime (approximately 2 tablespoons), 1 teaspoon toasted sesame oil, and 1 tablespoon soy sauce or coconut aminos for salt and umami.
• Cream and Sweetness: 1/3 cup Greek yogurt and 2 tablespoons mayonnaise create the creamy body; 1 teaspoon honey is optional to tame the chile if you prefer a milder profile.
• Mix-ins: 2–3 Persian cucumbers finely diced for crunch, 3 scallions thinly sliced for a mild onion bite, and 2–4 tablespoons fresh cilantro chopped for brightness.
• Finish: Toasted sesame seeds for garnish and crushed peanuts or cashews for texture. Adjust quantities to preference; a couple of tablespoons of nuts is enough for a crowd.

Instructions

Prepare and Season the Chicken: Preheat the oven to 400°F. In a large bowl combine the chicken breasts with the avocado oil and all dry spices: garlic powder, onion powder, sweet paprika, cayenne and chili flakes. Massage the oil and seasonings into the chicken so the spice blend forms a uniform coating. Arrange the breasts on a rimmed baking sheet in a single layer with space between them so air circulates. Roast for 36 to 40 minutes, or until the internal temperature reaches 165°F. Let rest 5 to 10 minutes before shredding to preserve juices. Make the Dressing: While the chicken cooks, place the gochujang, rice vinegar, lime juice, toasted sesame oil, soy sauce or coconut aminos, Greek yogurt, mayonnaise and honey into a small food processor or mixing bowl. Blend or whisk until fully emulsified and smooth. Taste and adjust acidity or sweetness; add a splash more rice vinegar or a pinch more honey until the dressing dances between tangy, savory and slightly sweet. Prep the Vegetables: Finely dice the Persian cucumbers into uniform pieces so every bite has a similar texture. Slice the scallions on a bias for visual interest and chop the cilantro finely so it distributes evenly. Keep these chilled until you are ready to toss to maintain crispness. Shred the Chicken: After the chicken has rested, shred with two forks or chop into bite-sized pieces. Shredding increases surface area so the dressing clings and every bite is flavored; chopping yields chunkier bites if you prefer a salad texture closer to a composed bowl. Toss and Finish: Fold the shredded chicken into the dressing until fully coated. Add the cucumbers, scallions and cilantro and mix gently to combine. Plate the mixture on its own, over a bed of greens for a salad, in lettuce cups, or spoon into tortillas for wraps. Sprinkle toasted sesame seeds and crushed peanuts or cashews over the top for texture and nutty flavor.

Storage Tips

Store this prepared bowl in an airtight container in the refrigerator for up to four days. If you plan to make ahead, keep the dressing separate and toss just before serving to protect cucumber crunch. For the nuts, store in a small separate container and add just before eating to maintain texture. Reheat portions gently in the microwave covered for 30 to 60 seconds to warm the chicken; avoid overheating which will stiffen the yogurt. If freezing, freeze only the cooked shredded chicken (without dressing) in a freezer bag up to three months; thaw overnight in the fridge and dress when ready to serve.

Ingredient Substitutions

If you cannot find gochujang, substitute with a mix of sambal oelek and a tablespoon of miso paste to mimic the fermented depth, though the flavor will differ slightly. Swap Greek yogurt for a plain dairy-free alternative of similar thickness if avoiding dairy, and use coconut aminos for a gluten-free soy alternate. For nut allergies, use toasted pumpkin seeds or sunflower seeds instead of peanuts or cashews. If Persian cucumbers are unavailable, seed a regular cucumber and dice to avoid adding excess water.

Serving Suggestions

Serve on a bed of mixed greens with avocado slices for a full meal, or spoon into crunchy lettuce leaves for low-carb wraps. It also works as a hearty sandwich filling with toasted sourdough or in grain bowls over steamed rice for a warming option. Garnish with extra cilantro, lime wedges, and a drizzle of sesame oil for visual appeal. For parties, present in a bowl with toppings in small dishes so guests can customize heat and crunch.

Cultural Background

This salad borrows from Korean flavors, chiefly gochujang — a fermented red chili paste known for its sweet, spicy and umami complexity. While not a traditional Korean dish, the combination of gochujang with lime and yogurt nods to the global adaptation of Korean pantry staples. The use of toasted sesame and scallion reflects common Korean flavor partners, while the creamy yogurt dressing gives it a fusion twist designed for Western lunch bowls.

Seasonal Adaptations

In summer use extra cucumbers and add diced ripe mango for a sweet counterpoint. In fall and winter consider folding in roasted sweet potato cubes and swapping cilantro for thinly sliced kale or cabbage for heft and seasonal availability. For holidays, serve as a composed salad alongside steamed rice and pickled vegetables to make a colorful seasonal platter.

Meal Prep Tips

Make a big batch of shredded chicken and store it without dressing; portion into containers with dressing and cucumbers stored separately. Assemble each day for lunches; this keeps the salad tasting fresh. If transporting, pack the dressing in a small leakproof container and add at work. Use glass containers with compartments or bento-style boxes for perfect separation and convenience.

Ultimately, this Korean BBQ chicken salad is a flexible, flavor-forward dish that rewards small adjustments. Whether you want it zesty and fiery or mild and creamy, the base formula is forgiving. Make it your own, invite others to taste, and enjoy the ease of a bowl that travels from fridge to plate with confidence.