Korean Chicken Salad Recipe

Name: Korean Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. broiling chicken; 1 c. vinegar; 1/2 tsp. salt; 2 large celery stalks; 1 medium onion; 1 medium head raw cabbage; 1 Tbsp. sugar; lemon juice; chopped peanuts; 2 Tbsp. vinegar; 1/2 tsp. sugar; 1 tsp. salt

Servings: persons

2 lb. broiling chicken
1 c. vinegar
1/2 tsp. salt
2 large celery stalks
1 medium onion
1 medium head raw cabbage
1 Tbsp. sugar
lemon juice
chopped peanuts
2 Tbsp. vinegar
1/2 tsp. sugar
1 tsp. salt

1
Boil chicken until tender and debone.
2
(Save broth for chicken soup).
3
Shred cabbage as for cole slaw.
4
In bowl mix vinegar, sugar, salt and lemon juice.
5
Add this to cabbage and mix well. Let stand one hour.
6
Slice onion into very thin pieces.
7
In small bowl mix together vinegar, sugar, salt and lemon juice; mix with onion.
8
Let stand one hour.
9
Drain cabbage and onion and remove all moisture with paper towels.
10
Slice celery diagonally into slivers. In salad bowl, mix together cabbage, onion, celery and chicken pieces; season to taste with salt and pepper.
11
Sprinkle chopped nuts on top and serve.
12
Yields 4 to 6 servings.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. broiling chicken, 1 c. vinegar, 1/2 tsp. salt, 2 large celery stalks, and more.

Yes, Korean Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean Chicken Salad

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