This is a perfect summer dinner salad! It is spicy and refreshing. The crunch of the lettuce, marinated cucumbers and radishes are a perfect compliment to the spicy chicken. You can either plate this salad up in individual lettuce cups – that is the fun, festive take on this salad. Or you can top a plate of chopped lettuce with the chicken and then add the remaining salad fixins. Either way, you cannot go wrong with this Korean BBQ Chicken and Sesame Cucumber Salad.
If you are not a fan of spice, decrease the amount to chili paste you use. My husband loves spice, so he even adds more to his dished up salad. Make this recipe to your liking.
Korean BBQ Chicken and Sesame Cucumber Salad
- 1/2 cup uncooked white rice
- 1 scallion, sliced, whites and greens separated
- 2 tablespoons Korean BBQ or Hoisin sauce
- Red chili paste -optional this gives it the spicy kick my husband enjoys. Use 1 – 3 teaspoons.
- 1 tablespoon soy sauce
- 1 medium cucumber thinly sliced and quartered.
- 3 radishes, halved and thinly sliced
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sesame oil, separated
- salt and pepper to taste
- 3 chicken breasts – boneless and skinless
- 1 head lettuce – romaine, butter, or head
- 2 tablespoons cilantro leaves
- 1 teaspoon sesame seeds.
- Slice green scallion and seperate whites from greens. In a rice cooker add rice, 1 cup water , white parts of scallions and a pinch of salt. Set rice to cook.
- Whisk together the Korean BBQ or Hoisin sauce, red chili paste, soy sauce and 1 teaspoon of water in a large bowl. This is your chicken glaze.
- In separate bowl mix together the vinegar and 1 teaspoon of the sesame oil for salad dressing. Season with salt and pepper to taste. Add cucumbers, radishes, and scallion tops to the dressing. Stir vegetables and marinate at least 10 minutes.
- Lightly spray a saute pan and heat pan on medium high heat. Season chicken breast with salt and pepper, and coat with remaining 1 teaspoon sesame oil. Saute chicken breast until browned and cooked through, about 5 to 6 minutes per side. This depends on breast thickness. Transfer to a cutting board and chop into bite-sized pieces.
- Add chopped chicken to glaze; toss to coat.
- To assemble salad. place lettuce leaves onto a platter, top with cooked rice, glazed chicken, and marinated vegetables. In that order.
- Garnish with cilantro and sprinkle sesame seeds on top.
I have shared lots of chicken salad recipes. If you like Asian flavors and you enjoy meal prepping – you might want to try my Asian Chicken Salad in a Jar.
Having a rice cooker is a game changer in our kitchen! I love the ease of making rice in a rice cooker vs. on the stove top. Simple!