@_jennadenise: Gochujang Chicken Salad Chicken: • 2 large chicken breasts • Salt and pepper, to taste • Bake at 400°F for 22–25 minutes, or until the internal temp reaches 165°F • Let cool slightly, then shred (I use a stand mixer with the paddle attachment) Salad Base: • ½ small head green cabbage, thinly sliced • ½ small head purple cabbage, thinly sliced • 3 carrots, shredded • 3 Persian cucumbers, halved and sliced • 1 jalapeño, seeded and sliced (optional) • 5 green onions, chopped • ½ cup chopped cilantro • 2–3 tbsp sesame seeds Dressing (jar shake method): • 3 tbsp gochujang • 4 tbsp toasted sesame oil • ½ cup rice vinegar • 3 tbsp honey • 3 tbsp soy sauce • 1½ tsp white pepper • 1½ tbsp grated ginger • 1–2 garlic cloves, grated • Juice of 1 lime Instructions: 1. Add all dressing ingredients to a jar and shake well until combined. 2. Toss all salad ingredients together in a large bowl. 3. Pour dressing over and mix thoroughly. 4. Let it sit for 10–15 minutes before serving so everything can soak up the flavor. Note: Feel free to adjust any measurements or ingredients to your taste, this is just how I like it! #chickensalad #gochujang #recipeideas #foodprep #mealprep #lunchideas #saladrecipe #mealprepideas

jenna

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Monday 28 July 2025 22:10:04 GMT