Korean-Style Chicken And Green Bean Salad

1. 1

   Blanch beans: Drop into a pot of heavily salted boiling water (it should taste like seawater). Cook until tender-crisp and bright green, 2 to 3 minutes, then drain and drop into ice water until cool. Drain and set aside.

2. 2

   Meanwhile, in a small bowl, whisk together oil, kimchi juice, salt, chili paste, and vinegar to taste.

3. 3

   Drain beans, pat dry, and put in a large bowl along with chopped kimchi, chicken, tomatoes, and cilantro. Gently toss with enough dressing to coat. Serve any remaining dressing on the side.

4. 4

   *Find kimchi with refrigerated foods at well-stocked grocery stores. Find gochujang at Asian markets and online.

* Per serving · 4 servings · Values may vary.

No additional tips available.