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🥗 Salads & bowls

Kimchi gochugaru chicken dense bean salad

Funky, spicy, crunchy, deeply lunch-goblin approved

⏱️ Time estimate: about 40 minutes

Gochugaru-lime chicken gets tossed with cannellini beans, edamame, kimchi, peppers, cucumbers, cabbage, scallions, and a sesame-lime dressing.

Kimchi gochugaru chicken dense bean salad in a bowl

Ingredients

For the chicken

  • 1 tablespoon gochugaru flakes
  • Juice of 1 lime
  • 1 teaspoon sea salt
  • 2 tablespoons avocado oil
  • 1.5 pounds chicken breast or thighs
  • 2 tablespoons avocado oil, for cooking

For the salad

  • 1 can cannellini beans
  • 1 bag edamame, 12 to 15 ounces
  • 1/2 cup chopped kimchi
  • 2 bell peppers, chopped
  • 4 Persian cucumbers, chopped
  • 1 cup shredded green cabbage
  • Cilantro, optional
  • 1 bunch scallions, sliced
  • 1/4 cup sesame seeds

For the dressing

  • 1/2 cup avocado oil
  • 2 tablespoons sesame oil
  • 1/4 cup rice wine vinegar
  • Juice of 1 lime
  • 1 teaspoon gochugaru flakes
  • 1/2 teaspoon mustard powder
  • 1 teaspoon sea salt
  • 2 cloves garlic, grated

Instructions

  1. Marinate the chicken. Whisk the gochugaru, lime juice, sea salt, and avocado oil. Add the chicken and marinate in the fridge for at least 1 hour or up to overnight.
  2. Cook the chicken. Heat avocado oil in a skillet over medium-high heat or grill the chicken. Cook for 6 to 7 minutes per side until it reaches 165°F, then let it rest.
  3. Prep the salad. Rinse and drain the beans. Chop the kimchi, peppers, cucumbers, cilantro if using, and scallions. Add everything to a large bowl with the cabbage, edamame, and sesame seeds.
  4. Finish the dressing. Blend or whisk the avocado oil, sesame oil, rice wine vinegar, lime juice, gochugaru, mustard powder, sea salt, and garlic until emulsified.
  5. Toss it together. Chop the chicken, add it to the bowl, pour over the dressing, and toss well.