Full disclaimer: I havent made the Korean fried chicken in this recipe. I’ve also use pre-made Japanese Wafu dressing which is decently easy to make but the goal of this meal was that it had to be done quick. Both of these recipes will be done at a later time when I have cracked the code for the perfect fried Korean chicken and the famous sesame dressing.
So, as mentioned above, it was a leftovers from a takeout of one of my favorite Korean place because sometimes, we have to jazz up the leftovers in our fridge.
At this point, to even call it a recipe is a little far fetch in my book but eh, since the Instagram post got a decent amount of attention, it must be worth posting here as well. Hope you enjoy this entry and you get inspired to make your own colourful salad.
It’s such a delight for the eyes to look at such colourful plate and if you don’t have Korean fried chicken left in your fridge, this could be perfect with a grilled chicken breast or even leftover shredded chicken or pork from a roast or stew.
Ok so here’s the breakdown on what’s in my plate…
- - Sliced Korean fried chicken pieces
- - Pink chard, finely chopped
- - Delicata squash, seeded and sliced in half moon
- - Cherry tomatoes, sliced in half
- - Feta cheese, crumbled
- - Japanese Wafu dressing
- - On the stove top, add a bit of light tasting oil and grill the delicata squash. Don't bother removing the skin on those, it's edible and becomes very soft. You won't even feel it.
- - Once they are a bit more tender and starting to display nice grilled marks, add the chopped chard. Cook until everything is tender to your liking.
- - Plate and top with the chicken, raw and sliced cherry tomatoes with feta.
- - Add your favorite dressing or the suggested Japanese Wafu sesame sauce. No joke, I put that stuff on everything.