Gochujang Chicken Salad Sandwiches
with Sesame Carrot Fries & Pickled Cucumber
- Milk
- Sesame
- Soy
- Wheat
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!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Chicken Cutlets
1 unit
Lime
9 ounce
Carrot
2 unit
Scallions
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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 ¼ tsp sugar (½ tsp for 4 servings), juice from all the lime, and a pinch of salt until sugar has dissolved.
-
Stir in cucumber; cover with plastic wrap. Microwave 30-60 seconds. Stir and set aside until ready to serve.
-
In a large bowl, combine scallions, diced chicken, 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 much pickled cucumber (draining first) as you like. Close sandwiches.
-
Divide sandwiches between plates. Serve with sesame carrot fries and any remaining pickled cucumber on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique twist on chicken salad, though some found it mild; consider adding extra gochujang or spices for more kick 🌶️.
- Ease of prep: Quick and simple to make, with some suggesting pre-diced chicken to save time and effort.
- Suggestions: Try shredding the chicken instead of cubing, and add celery or jicama for extra crunch in the salad.
- Leftovers: Several mentioned it tasted even better the next day, making it great for meal prep and work lunches.
- Sides: Sesame carrot fries were a hit for many; others suggested sweet potato fries as an alternative.
- Toppings: The quick-pickled cucumbers added a zesty crunch; some preferred using regular pickles for convenience.
