Chicken & Chili-Roasted Broccoli Salad

🥘 Ingredients

• Korean chili flakes
  2 tsp
• black pepper
• bok choy and napa cabbage
  8 oz
• broccoli
  1 lb
• chopped chicken breast
  20 oz
• cooking oil
  3 tbsp
• dressing
• dried cranberries
  2 oz
• garlic powder
  2 tsp
• gochujang sauce
• mayonnaise
  4 tbsp
• ponzu sauce
  12 ml
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sliced almonds
  1 oz
• sugar

🍳 Cookware

• baking sheet
• small bowl
• large pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions , separating whites from greens; mince whites.

   broccoli: 1 lb, scallions: 4 unit
2. 

   2

   Toss broccoli on a baking sheet with a large drizzle of cooking oil , Korean chili flakes , 3/4 of the chili flakes, a big pinch of salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 15 minutes .

   cooking oil, Korean chili flakes: 2 tsp, salt, black pepper
3. 

   3

   In a small bowl , combine gochujang sauce , mayonnaise , rice wine vinegar , scallion whites, and a pinch of remaining chili flakes. Slowly whisk in cooking oil until combined. Taste and season with salt and pepper. TIP: Add a pinch of sugar if you like a sweeter dressing!

   gochujang sauce, mayonnaise: 4 tbsp, rice wine vinegar: 3.333 tbsp, cooking oil: 3 tbsp, sugar
4. 

   4

   Pat chopped chicken breast dry with paper towels; cut into bite-size pieces if necessary. Season with garlic powder , salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Turn off heat. Add ponzu sauce and 2 tbsp dressing ; stir to coat. Taste and season with salt and pepper.

   chopped chicken breast: 20 oz, garlic powder: 2 tsp, cooking oil, ponzu sauce: 12 ml, dressing
5. 

   5

   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.

   bok choy and napa cabbage: 8 oz
6. 

   6

   Divide salad between bowls. Top with remaining chicken, dried cranberries , and sliced almonds . Serve.

   dried cranberries: 2 oz, sliced almonds: 1 oz