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Korean BBQ Chicken Salad

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I have a slight obsession with korean bbq chicken, as you can see from the 10+ recipes on my blog.

This salad recipe is the perfect balance of light and hearty. Trust me, its really filling so you wont be reaching for any snacks.

It’s an ideal recipe for meal prep , perfect for a quick lunch on the go.

A fresh, bold, and protein-packed salad you’ll crave.

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Nutrition (Estimated per serving)

  • Calories: 420–480
  • Protein: 40–45g
  • Carbs: 8–12g
  • Fat: 22–26g

Ingredients you’ll need

  • 2 lb chicken (breast or thigh)
  • Avocado oil (for drizzling)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sweet paprika
  • 1/4 tsp cayenne pepper
  • Chili flakes (to taste) It’s loaded with bold, tangy, slightly spicy flavors and comes together with simple ingredients you probably already have.

For the sauce:

  • 2 tbsp gochujang
  • 2 tbsp rice vinegar
  • Juice of 1 lime
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce or coconut aminos
  • 1/3 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp honey (optional)

For the salad:

  • 2–3 Persian cucumbers, finely diced
  • 3 scallions, chopped
  • Fresh cilantro (2–4 tbsp or more)

Toppings (optional):

  • Toasted sesame seeds
  • Crushed peanuts or cashews

How to make this Korean BBQ chicken salad

Start by seasoning your chicken. Add a drizzle of avocado oil, garlic powder, onion powder, paprika, cayenne, and chili flakes. Massage everything in so the chicken is well coated.

Bake at 400°F for about 36 to 40 minutes until cooked through. You can also use rotisserie or leftover chicken if you want to save time.

While the chicken cooks, make the sauce. In a bowl or small blender, mix the gochujang, rice vinegar, lime juice, sesame oil, soy sauce, Greek yogurt, mayo, and honey. Blend until smooth and creamy. Taste and adjust if needed.

Next, prep your fresh ingredients. Dice the cucumbers, slice the scallions, and chop the cilantro.

Once the chicken has cooled slightly, shred or chop it into bite-sized pieces. Add it to a bowl with the sauce, cucumbers, scallions, and cilantro. Mix everything together until well coated.

Finish with your favorite toppings like sesame seeds or crushed nuts for that perfect crunch.

Quick to make and easy to serve your way

This Korean BBQ chicken salad comes together in about 45 minutes, and most of that time is hands-off while the chicken bakes.

You can serve it in so many ways. Spoon it over crisp lettuce for a light meal, wrap it in lettuce cups for a low-carb option, or enjoy it with crackers or bread if you want something more filling.

Why you’ll keep coming back to this recipe

  • High protein and satisfying without feeling heavy
  • Quick and simple to prepare
  • Perfect for meal prep and leftovers
  • Packed with bold, crave-worthy flavor
  • Easy to customize with what you have
  • Great for low carb or balanced eating

Helpful tips and easy ways to switch it up

If you want to save time, use rotisserie chicken instead of baking your own. It works just as well and cuts the cooking time in half.

Not a fan of cilantro? Swap it for parsley or just leave it out. You can also add shredded carrots or cabbage for extra crunch.

For a dairy-free version, replace the Greek yogurt with a dairy-free alternative and skip the mayo or use a plant-based option.

If you like it spicier, add extra gochujang or chili flakes. For a milder version, reduce the cayenne and gochujang slightly.

Korean BBQ Chicken Salad

This Korean BBQ chicken salad is a high protein, flavor-packed meal made with tender chicken, a creamy spicy sauce, and fresh crunchy vegetables. Perfect for meal prep, low carb eating, or a quick healthy lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lb chicken
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • Chili flakes to taste
Sauce
  • 2 tbsp gochujang
  • 2 tbsp rice vinegar
  • Juice of 1 lime
  • 1 tsp sesame oil
  • 1 tbsp soy sauce or coconut aminos
  • 1/3 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp honey optional
Salad mix:
  • 2 –3 Persian cucumbers
  • 3 scallions
  • 2 – 4 tbsp cilantro
Toppings:
  • Sesame seeds
  • Crushed peanuts or cashews

Method
 

  1. Preheat oven to 400°F.
  2. Season chicken with oil and spices. Bake for 36 to 40 minutes.
  3. Mix all sauce ingredients until smooth.
  4. Dice cucumbers, scallions, and cilantro.
  5. Shred cooked chicken and add to a bowl.
  6. Toss chicken with sauce and fresh ingredients.
  7. Top with sesame seeds or nuts and serve.

Notes

– Use rotisserie chicken for a faster option
– Adjust spice level by adding or reducing gochujang
– Swap cilantro for parsley if preferred
– Do not overheat when reheating to keep sauce creamy
Nutrition (Estimated per serving)
– Calories: 420–480
– Protein: 40–45g
– Carbs: 8–12g
– Fat: 22–26g

Storage and meal prep made easy

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits, which makes it perfect for meal prep.

When reheating, you can enjoy it cold straight from the fridge or warm it slightly if you prefer. Just avoid overheating so the sauce stays creamy.

Give it a try and make it your own

If you’ve been stuck in a food rut, this Korean BBQ chicken salad might be exactly what you need.

It’s simple, flavorful, and easy to adapt to your lifestyle.

Try it once, and don’t be surprised if it becomes a regular in your rotation.

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Kayleigh
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