Korean BBQ Chicken Salad with Gochujang-Peanut Dressing
Korean BBQ Chicken Salad with Gochujang-Peanut Dressing
This Korean BBQ Chicken Salad brings sweet heat, crunch, and creamy goodness in every bite. Featuring grilled chicken thighs, roasted sweet potatoes, pickles, avocado, and a bold gochujang-peanut dressing—it’s a prep-ahead meal that doesn’t hold back.
Sweet Heat & Crunch: Korean BBQ Chicken Salad That Hits Every Note
This is the kind of salad you make when you’re craving everything—grilled meat, crispy bits, sweet softness, cool crunch, and a sauce that punches back.
I had some CJ-marinated grilled chicken thighs already prepped, Asian cucumber quick pickles in the fridge, and a half-full jar of peanut butter whispering sweet nothings. So this bowl basically built itself. The roasted sweet potatoes bring the warmth. The toasted almonds bring the crunch. The pickles bring the attitude. And the dressing? That dressing might be the best part.
It’s a fridge-clean-out miracle that tastes like you planned it all week.
Prep-Ahead Korean BBQ Chicken Thighs
I use CJ Foods Korean BBQ Marinade for Chicken & Pork and grill the thighs ahead of time on my weekly prep day. That way, they’re ready to throw into wraps, bowls, or salads like this one.
4 boneless, skinless chicken thighs
½ cup CJ Korean BBQ Marinade
Marinate at least 30 minutes (or overnight)
Grill until cooked through and lightly charred
Store in the fridge and slice as needed
Gochujang-Peanut Dressing
2 tbsp peanut butter
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or maple syrup
1–2 tbsp water to thin
Optional: grated garlic or ginger
Whisk until smooth and creamy. Thin with water if needed.
Build the Bowl
In a large mixing bowl, combine the chopped romaine, roasted sweet potatoes, Asian cucumber pickles, Korean radish pickles, sliced bell pepper, avocado, sliced grilled chicken, and toasted almonds. Pour the gochujang-peanut dressing over the top and toss gently until everything is well-coated.
Scoop the dressed salad into individual bowls. Sprinkle with toasted sesame seeds if you’re feelin’ it.
Eat it warm, cold, or straight from the mixing bowl in your kitchen with zero regrets.
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