Chicken & Chili-Roasted Broccoli Salad

🥘 Ingredients

• black pepper
  ½ tsp
• bok choy and napa cabbage
  4 oz
• broccoli (cut into bite-size pieces if necessary)
  8 oz
• chopped chicken breast
  8 oz
• cooking oil
  4 tbsp
• dried cranberries
  2 tbsp
• garlic powder
  ½ tsp
• gochujang sauce
  2 tbsp
• korean chili flakes
  ¾ tsp
• mayonnaise
  2 tbsp
• ponzu sauce
  2 tbsp
• rice wine vinegar
  1 tbsp
• salt
  1 tsp
• scallions (separating whites from greens; mince whites)
  2 stalks
• sliced almonds
  2 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. broccoli . Trim and thinly slice scallions .

   broccoli: 8 oz (cut into bite-size pieces if necessary), scallions: 2 stalks (separating whites from greens; mince whites)
2. 

   2

   Toss broccoli on a baking sheet with a large drizzle of cooking oil , korean chili flakes , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 15 minutes .

   cooking oil: 1 tbsp, korean chili flakes: ¾ tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   In a small bowl , whisk together 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.

   gochujang sauce: 2 tbsp, mayonnaise: 2 tbsp, rice wine vinegar: 1 tbsp, cooking oil: 3 tbsp
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 oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through ⏱️ 6 minutes . Turn off heat. Add ponzu sauce and 2 tbsp dressing; stir to coat. Taste and season with salt and pepper.

   chopped chicken breast: 8 oz, garlic powder: ½ tsp, ponzu sauce: 2 tbsp
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: 4 oz
6. 

   6

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

   dried cranberries: 2 tbsp, sliced almonds: 2 tbsp