Kimchi-Chopped Chicken Salad with Toasted Bagel Crunch
This kimchi chopped chicken salad is bold, satisfying, and built on smart technique. Crisp lettuce, carrots, pickles, and punchy kimchi are layered with savory cured meat and juicy pan-seared chicken tenders. The key is finely chopped hard-boiled eggs—when tossed with kimchi juice, the yolks naturally emulsify, creating a light, creamy coating without a traditional dressing. Finished with a bagel toasted whole first, then cut for the perfect crunch and chew, this is a simple, flavor-packed meal that eats far beyond its ingredients.
Ingredients
4 cups chopped lettuce (romaine or green leaf)
2 hard-boiled eggs, finely chopped
1 cup baby carrots
½ cup kimchi, lightly chopped
2–3 small dill pickles, sliced (1/2 cup)
3–4 oz sliced cured meat (salami), cut into bitesize strips
4 chicken tenders
1 bagel
2–3 tablespoons kimchi juice
1 tablespoon olive oil
Salt and freshly ground black pepper
Instructions
1
Toast the whole bagel until golden and crisp. Once toasted, cut into bite-sized pieces.
2
Season chicken tenders with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear 3–4 minutes per side until golden and cooked through. Let rest, then slice.
3
Add chopped lettuce to a large bowl.
4
Add carrots, pickles, kimchi, and cured meat.
5
Add the finely chopped eggs over the top.
6
Drizzle with kimchi juice and toss thoroughly so the yolks emulsify and coat everything.
7
Add sliced chicken.
8
Top with toasted bagel pieces just before serving.
9
Taste and adjust with salt and pepper. Serve immediately.
Tags:
#ChickenRecipe#choppedsalad#FreshCooking#HighProtein#Kimchi#NoDressing#QuickMealsChefBryanCookingwithchefbryanKUTV
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