Korean Parsley and Chicken Thigh Salad recipe - ingredients, nutrition and when to eat it
This salad tops fragrant Korean parsley with golden-brown grilled chicken thigh and lightly tosses them in a spicy soy dressing.
This salad tops fragrant Korean parsley with golden-brown grilled chicken thigh and lightly tosses them in a spicy soy dressing. Fresh greens and hearty chicken make a satisfying lunch or dinner.
Salads & light · 20 minutes to cook
Tips: Let the chicken rest for about 2 minutes after grilling before mixing it with the Korean parsley, so the greens stay crisp.
Tips: Toss the parsley gently with the dressing just before serving to preserve its aroma and texture.
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Ingredients (1 serving)
- Boneless chicken thighs — 120 g
- Chamnamul (Korean parsley) — 1 handful
- Soy sauce — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp