Name: Chicken Kimchi and Zucchini Salad
Ingredients: 2 small (7-8 oz. zucchini); 1 cup (8 oz.) kimchi; 2 small grilled chicken breasts (10-12 oz. breast meat), cold; 2 tbsp toasted sesame oil; 2 tbsp seasoned rice vinegar (if using plain rice vinegar, whisk 2 tsp honey into it before adding to the recipe); 1 tbsp sesame seeds, toasted or black; Kosher salt, to taste

Chicken Kimchi and Zucchini Salad

Recipe by thesal28_wpCourse: SaladsDifficulty: Easy

Servings

servings

Ingredients

2 small (7-8 oz. zucchini)
1 cup (8 oz.) kimchi
2 small grilled chicken breasts (10-12 oz. breast meat), cold
2 tbsp toasted sesame oil
2 tbsp seasoned rice vinegar (if using plain rice vinegar, whisk 2 tsp honey into it before adding to the recipe)
1 tbsp sesame seeds, toasted or black
Kosher salt, to taste

Directions

Julienne the zucchini, or you can use a spiralizer, if you have one, chopping the zucchini spirals four or five times to cut into smaller pieces. Add the zucchini to a medium bowl or a food storage container large enough to fit the entire salad. Coarsely chop the kimchi and add the zucchini. Thinly slice the chicken breast and add to the zucchini and kimchi. Add the toasted sesame oil, rice vinegar and sesame seeds to the salad. Mix or shake (with food container lid on) to combine. Season to taste, if desired. The salad will keep up to three days in the refrigerator tightly covered.

Notes

I am an independent blogger and product reviews I share are based on my own opinions. Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission.