Name: Gochujang Chicken Caesar Salad
Prep time: 2 min
Cook time: 15 min
Yield: 4
Ingredients: ⅓ cup Jangin Cooking Sauce; 1 boneless, skinless chicken breast; 3 cups of chopped romaine; 3 cups of crunchy green leaf lettuce; ½ cup freshly grated Parmesan; 4-5 scallions sliced; 1 tbsp sesame seeds; 1 tbsp Jangin Finishing Sauce; 1 tsp anchovy paste; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; ½ cup mayo; 1 tsp garlic powder; 1 tsp kosher salt; 2 tsp cracked black pepper; Juice of 1 lemon; 1 loaf of ciabatta bread, cut into cubes (roughly 2 cups); 1 tbsp roasted sesame oil; 1 tbsp olive oil; 1 tsp kosher salt; 1 tsp garlic powder; 1 tbsp sesame seeds

Method

Pound chicken breast to roughly 1 inch thick so it cooks evenly. Add chicken to a ziplock bag or shallow dish and cover with Jangin cooking sauce. Marinate in the fridge for at least 2 hours.
For the dressing: Whisk all ingredients together in a small bowl, cover and refrigerate for at least 30 minutes before use.
For the croutons: Preheat the oven to 375°F. In a medium size bowl, drizzle cubes of bread with sesame oil and olive oil and toss to combine. Add salt, garlic powder and 1 tbsp sesame seeds and stir to coat evenly. Spread croutons onto a baking sheet in a single layer and bake for 15 minutes until golden brown and crispy, flipping halfway through.
For the chicken: Remove chicken from marinade and grill over medium-high heat for 4-5 minutes on each side until internal temperature reaches 165°F. Let rest for 5-10 minutes before slicing into strips.
To assemble: Add greens and scallions to a large bowl, drizzle with Jangin dressing and toss to combine. Top with grated parm, sesame garlic croutons, sliced chicken, sesame seeds and remaining dressing as needed.

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Gochujang Chicken Caesar Salad

Method