Chic Korean Grilled Chicken Salad

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 1 tbsp gochugaru (Korean chili flakes)
• 3 cloves garlic, minced
• 3 tbsp rice vinegar
• 1 large English cucumber, thinly sliced
• 1 pint (approx. 2 cups) cherry tomatoes, halved
• 5 oz (approx. 5 cups) mixed greens (e.g., baby romaine, red leaf, perilla leaves)

Steps

1. 1

   Prepare the chicken marinade: In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1/2 tbsp gochugaru, and 2 cloves of the minced garlic. Add the chicken thighs, ensuring they are well coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

2. 2

   While the chicken marinates, prepare the vegetables: Thinly slice the English cucumber and halve the cherry tomatoes. Gently wash and dry the mixed greens, ensuring to include any perilla leaves for their distinct aroma.

3. 3

   Make the dressing: In a small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1/2 tbsp gochugaru, 1 clove of the minced garlic, and the 3 tbsp rice vinegar until well combined.

4. 4

   Grill the chicken: Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill grates. Place the marinated chicken thighs on the hot grill and cook for 6-8 minutes per side, or until the chicken is fully cooked through and has developed nice char marks. Let the chicken rest for 5 minutes before slicing into bite-sized strips.

5. 5

   Assemble the salad: In a large serving bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes. Arrange the sliced grilled chicken on top of the vegetables.

6. 6

   Dress and serve: Drizzle the prepared Korean sesame-soy vinaigrette generously over the salad. Toss gently to ensure all ingredients are coated. Serve immediately.