Gochujang Chicken Salad Sandwiches

Name: Gochujang Chicken Salad Sandwiches with Sesame Carrot Fries & Pickled Cucumber
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 unit Scallions; 1 unit Lime; 3 tablespoon Sour Cream; 1 teaspoon Korean Chili Flakes; 2 unit Potato Bun; 1 unit Mini Cucumber; 1 tablespoon Sesame Seeds; 1 ounce Gochujang Sauce; 9 ounce Carrots; 10 ounce Chicken Cutlets; 1 teaspoon Garlic Powder; Salt; Pepper; Cooking Oil; Sugar

with Sesame Carrot Fries & Pickled Cucumber

Recipe Development TeamPublished on May 26, 2025

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Give your classic chicken salad sandwich a twist with gochujang, a fermented Korean chili paste that’s savory, sweet, and just a little bit spicy. Tangy, quick-pickled cucumber adds extra brightness to these sandwiches, which you’ll build on top of warm toasted potato buns. Add a side of roasted sesame carrot fries and dig in!

Tags:

Calorie Smart

•Protein Smart

•Fiber Smart

•Spicy

Allergens:

Milk

•Wheat

•Soy

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 unit

Lime

3 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Korean Chili Flakes

2 unit

Potato Bun

(Contains: Wheat, Soy)

1 unit

Mini Cucumber

1 tablespoon

Sesame Seeds

(Contains: Sesame)

1 ounce

Gochujang Sauce

(Contains: Wheat, Soy)

9 ounce

Carrots

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving

Calories570 kcal

Fat18 g

Saturated Fat6 g

Carbohydrate59 g

Sugar17 g

Dietary Fiber7 g

Protein39 g

Cholesterol120 mg

Sodium740 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Large Pan

•Medium Bowl

•Whisk

•Plastic Wrap

•Large Bowl

Instructions

• Adjust rack to middle position and preheat oven 425 degrees. Wash and dry produce. • Trim, peel and halve carrots crosswise; cut lengthwise into sticks (like fries—ours were 3 inches long and ½ inch wide). • Toss on a baking sheet with a drizzle of oil, sesame seeds, salt, and pepper. Roast on middle rack until browned and tender, 15-18 minutes.

• Pat chicken* dry with paper towels. Season with garlic powder and a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a plate. Refrigerate until cool enough to handle, then dice into ½-inch pieces.

• Meanwhile, halve lime. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions.

• In a medium microwave-safe bowl, whisk together juice from all the lime, ¼ tsp sugar (½ tsp sugar for 4 servings), and a pinch of salt until sugar has dissolved. • Stir in cucumbers; cover with plastic wrap. Microwave 30-60 seconds. Stir and set aside until ready to serve. • In a large bowl, combine diced chicken, scallions, sour cream, gochujang, and as many chili flakes as you like. Season with a pinch of salt and pepper to taste.

• Halve and toast buns. • Divide chicken salad between bottom buns; top with as many pickled cucumbers (draining first) as you like. Close sandwiches.