Chicken & Chili-Roasted Broccoli Salad
with Gochujang Dressing, Cranberries & Almonds
- Fish
- Soy
- Wheat
- Eggs
- Tree Nuts
Heads-up: This isn’t the mayo-drenched chicken salad that Aunt Sally brings to every family picnic. Picture this: Bok choy and napa cabbage get tossed with chicken in a creamy gochujang dressing that’s tangy with a little kick of heat from the Korean chili paste. Then, imagine that broccoli salad from your picnic crashing the party, so in addition to the chili-roasted florets you’ll find sweet-tart dried cranberries and crunchy almonds strewn all over like confetti. Now think about taking this salad shindig to your own kitchen table. Hey, how do we score an invite to this party?
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
8 ounce
Broccoli
4 ounce
Bok Choy and Napa Cabbage
1 teaspoon
Korean Chili Flakes
1 ounce
Dried Cranberries
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
4 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites.
• Toss broccoli on a baking sheet with a large drizzle of oil, 3⁄4 of the chili flakes (use less if you’re not a fan of spicy food; reserve a pinch for the next step), a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• In a small bowl, whisk together gochujang, mayonnaise, vinegar, scallion whites, and a pinch of remaining chili flakes. • Slowly whisk in 3 TBSP oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper. TIP: Add a pinch of sugar if you like a sweeter dressing!
• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat. Add ponzu and 2 TBSP dressing (4 TBSP for 4 servings); stir to coat. Taste and season with salt and pepper.
• In a large bowl, toss bok choy and napa cabbage, broccoli, scallion greens, and half the chicken with as much remaining dressing as you like. Taste and season with salt and pepper.
• Divide salad between bowls. Top with remaining chicken, cranberries, and almonds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tangy, spicy-sweet gochujang dressing and the mix of crunchy textures 🍲.
- Ease of prep: Customers found this quick and easy to make, with some praising the simple roasted broccoli.
- Suggestions: Consider adding extra herbs, roasted nori, or serving over rice for a heartier meal.
- Leftovers: Several noted it was just as delicious cold the next day for lunch.
- Portions: Some wanted more greens or a larger salad base to make it more filling.
Reviews from our home cooks
I like salads mixed, but not this one. The chicken tasted great after the ponzu, but lost its distinctiveness after adding the dressing. The broccoli was great out of the oven, but soggy and lost in the salt. Better to have put these on top for some distinctive flavors and textures. The cabbage combo was past its prime 2 days after arrival. The dressing was okay. The gochujang didn't have much flavor, but that was better than it being too spicy. I like the idea of the cranberries, but honestly, they just got lost in the mix for me. Still a promising dish.
I'm not a huge broccoli salad fan, but this was really good! The dressing was excellent, and I already loved cranberries, almonds, and chicken in my salad so it was a win-win!
Amazing recipe, it was really good, the dressing was perfect. I loved the taste of the roasted broccoli.
I honestly thought I would hate this salad, but roasting the broccoli and the dressing make it delicious!
Love the roasted broccoli, needs more salad for two people
Wonderful and different combo for a salad. Liked the gochujang and almonds and cranberries,
I liked the innovation. Please continue to expand the menus as you have in the past. A warm broccoli based salad was a great idea. The sauce was excellent.
It was very fresh tasting. The dressing wasn't too overpowering. I actually liked the baked broccoli and we added Brussels sprouts as well to add even more veggies.
This was delicious, made without Mayo and it was still excellent. My husband stated this is in his top 4 favorites of all time. A little bit more broccoli would have made it look like a dinner size portion vs lunch, but it was satisfying. Had a bowl of popcorn a couple hours later though....
My whole family LOVED this dish! We like spicy and honestly it was not too spicy, but just perfect. The flavors and the texture were spot on and it was super easy. and low (no?) carbs was appreciated. I did add extra kale because we had it and there was lots of dressing, and I put all the chicken in and served it in a big bowl so each family member could serve themselves (that is usually the way we eat our food). Add this dish again please!!
