The weather is getting cooler and the bbq aroma has begun to fill the air. But once you try this Korean bbq salad, I bet it’s going to be on a regular rotation in your menu all year round. We recently had been to a restaurant, at Dubai mall, where we tried this Korean bbq chopped salad. I was very impressed by the textures, freshness colors and taste that simple ingredients put together had to offer. I have tried my best to recreate this dish, and taken it up a notch maybe?
The star ingredient of this Salad was however the Crispy Onions,(press the link to get the recipe) which you can prep beforehand and store in an airtight container, and try hard to stop munching them off even before using it on a dish. It is a versatile condiment that can take a dish to another level, be it salad , soups, burgers etc.
Ingredients
- Veggies and fruits
- Cherry tomatoes -200gms
- Cucumber -3nos.
- Sweet corn -1/4cup
- Spring Onion- 3-4
- Red capsicum- 1
- Ripe avocado- 1
- Lemon juice- 1 tbsp
- Chicken strips marination
- Chicken breast -500gms
- Egg- 1
- Salt- 3/4tsp
- Onion powder- 1tsp
- Black pepper powder- 1tsp
- Paprika powder- 1tsp
- Ginger garlic paste- 1/2 tbsp
- Cornflour- 2tbsp
- Rice powder- 2tbsp
- Tossing sauce (for chicken)
- Bbq sauce- 1/4 cup
- Hot sauce- 1tbsp(more or less as per taste)
- Dill buttermilk Dressing
- Thick curd- 3/4 cup
- Dill leaves- 2tbsp
- Milk- 4tbsp
- Salt to taste
- Handful(or more) of previously prepped crispy onions. Recipe link above
Directions
- Prep Dill buttermilk dressing
- 1In a small bowl add 3/4 cup thick curd, 4-5 tbsp milk, 2tbsp chopped dill leaves and salt to taste. Mix well and keep aside.
- Prep the Chicken strips
- 1Cut the chicken breast into strips. Add all the ingredients mentioned in chicken strips marination and mix well. Keep it aside for 15 mins.
- 2Heat oil in a shallow pan and fry the chicken strips. Make sure not to overcrowd the pan. Fry in batches to ensure crispy strips. Drain the strips on a kitchen towel. Keep aside.
- 3In a mixing bowl add 1/4 cup bbq sauce with a tbsp hot sauce and mix well. Toss in the fried strips and ensure the strips are coated with the bbq sauce.
- 4Transfer the coated strips into a flat broad serving plate.
- Prep the veggies and fruits
- 1Dice all the veggies and fruits and toss it in the same mixing bowl. Drizzle 1tbsp of bbq sauce along with a tbsp lemon juice. And toss it all well. Keep chilled.
- Assemble
- 1Toss the chopped and chilled veggies and fruits over the fried bbq chicken.
- 2Top it off with a generous handfuls of the previously prepped crispy fried onions.
- 3Serve with a bowl of the dill buttermilk dressing on the side.
