• Eunji Han

Simple Korean Chicken Salad

I love chicken salad. I also love rotisserie chicken from the grocery store. And what better way to make chicken salad then your leftover chicken from your rotisserie chicken.


  • 2 cups of shredded rotisserie chicken

  • 1 cucumber, thinly sliced

  • 1/2 tsp salt


  • 3 Tbsp mayo of your choice

  • 1 Tbsp mustard of your choice (I used spicy brown)

  • 1 Tbsp fresh lemon juice

  • 1 Tbsp rice vinegar

  • 1 Tbsp Sriracha (or your fav hot sauce)

  • 1 tsp gochugaru

  • pinch of salt & pepper

  • 1 tsp of sugar (optional if you want it on the sweeter side)


  1. Shred your rotisserie chicken. Make sure it is cool to touch. I like to usually just do the breast pieces as they tend to be a bit on the dry side after sitting in a rotisserie all day.

  2. Prep your cucumbers by putting a 1/2 tsp salt over cucumber slices and toss. Let it sit for 10-15 minutes to extract the water. Rinse the cucumber slices once and squeeze out to remove water. Set aside.

  3. Mix all the ingredients for the dressing. If you like it on the creamier side, add more mayo. I like my chicken salad tangy but if you want it on the sweeter side, add a little sugar.

  4. In a mixing bowl combine chicken, cucumber, and drizzle the dressing over and toss well with your hand with gentle massaging motion. Serve cold or at room temperature.

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