Print Options:

Korean-Style Chicken and Green Bean Salad

Serves 4 (serving size: 1 1/2 cups)

Total Time
30 mins

Kimchi and chili paste add tang and spice to simply cooked green beans and chicken.

su-Korean-Style Chicken and Green Bean Salad

Photo: Iain Bagwell; Styling: Robyn Valaryk
 1 pound green beans, stem ends trimmed
 1/4 cup canola oil
 2 to 3 tbsp. spicy kimchi juice (from the jar) plus 1 cup roughly chopped spicy kimchi*
 1/2 teaspoon kosher salt
 1 1/2 to 2 tbsp. gochujang (Korean chili paste)* or Asian chili paste
  About 2 tsp. unseasoned rice vinegar
 1 1/2 cups very coarsely shredded rotisserie chicken
 1 cup grape tomatoes, cut in half
 1/2 cup roughly chopped cilantro
Step 1

Blanch beans: Drop into a pot of heavily salted boiling water (it should taste like seawater). Cook until tender-crisp and bright green, 2 to 3 minutes, then drain and drop into ice water until cool. Drain and set aside.

Step 2

Meanwhile, in a small bowl, whisk together oil, kimchi juice, salt, chili paste, and vinegar to taste.

Step 3

Drain beans, pat dry, and put in a large bowl along with chopped kimchi, chicken, tomatoes, and cilantro. Gently toss with enough dressing to coat. Serve any remaining dressing on the side.

Step 4

*Find kimchi with refrigerated foods at well-stocked grocery stores. Find gochujang at Asian markets and online.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 348Calories from Fat 56
% Daily Value *
Total Fat 22g34%

Saturated Fat 1.1g6%
Cholesterol 302mg101%
Sodium 1104mg46%
Total Carbohydrate 13g5%

Dietary Fiber 4.6g19%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.