Chicken & Chili-Roasted Broccoli Salad
with Gochujang Dressing, Cranberries & Almonds
Chicken & Chili-Roasted Broccoli Salad
A vibrant salad with tender chicken, chili-roasted broccoli, tangy gochujang dressing, sweet cranberries, and crunchy almonds for a bold, satisfying bite.
Ingredients
For 2 servings
- 4 ounce Bok Choy and Napa Cabbage
- 8 ounce Broccoli Florets
- 10 ounce Chicken Breast Strips
- 1 ounce Dried Cranberries
- 1 teaspoon Garlic Powder
- 1 tablespoon Gochujang Sauce
- 1 teaspoon Korean Chili Flakes
- 2 tablespoon Mayonnaise
- 6 milliliters Ponzu Sauce
- 5 teaspoon Rice Wine Vinegar
- 2 unit Scallions
- ½ ounce Sliced Almonds
Additional Ingredients
- 4 tablespoon Cooking Oil
- Pepper
- Salt
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories700
Protein34g
Carbs34g
Fat50g
Tags:
Protein SmartCarb SmartFiber SmartMass Gain FriendlyClimate SuperstarSpicy
⚠️Allergens:
🥚Eggs🐟Fish🌱Soy🌾WheatSwaps and substitutions
For egg-free, use a vegan mayo-style dressing; for soy-free, swap the gochujang and ponzu for a chili-garlic dressing with citrus and salt. For nut-free, leave out the almonds and add toasted seeds; for a poultry-free plate, use roasted tofu or chickpeas instead of chicken.
What to serve with it
Serve it as a hearty lunch on its own, or add steamed rice, soba, or a crisp cucumber side if you want more bulk. A light miso soup or simple fruit salad rounds out the spicy, savory flavors nicely.
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