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Gochujang Chicken Salad Sandwiches
Gochujang Chicken Salad Sandwiches

Gochujang Chicken Salad Sandwiches

with Sesame Carrot Fries & Pickled Cucumber

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: Soy, Wheat)

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

Start Prep & Roast Carrots
1

• 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 1⁄2 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.

Cook Chicken
2

• 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 1⁄2-inch pieces.

Finish Prep
3

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

Pickle Cucumbers & Mix Salad
4

• In a medium microwave-safe bowl, whisk together 1⁄4 tsp sugar (1⁄2 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.

Assemble Sandwiches
5

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

Serve
6

• Divide sandwiches between plates. Serve with sesame carrot fries and any remaining pickled cucumber on the side.

Poultry is fully cooked when internal temperature reaches 165°.