Chilled Spicy Korean BBQ Chicken Salad

Ingredients

Tortillas:

Tortillas, WG flour6.25 inch, room temperature24 each

Pickled Cucumber Salad:

Cucumber, englishsliced in ⅛-inch circles6 cups
Soy Sauce6 tablespoons
Vinegar, rice¾ cup
Sugar, granulated6 tablespoons
Chili powder, red2 teaspoons

Korean Chicken Salad:

Chicken breast, grilledmedium cubed4.5 pounds
Mayonnaise2 ½ cups
Onion, redsmall dice⅔ cup
Celerysmall dice⅔ cup
Pepper, black, ground½ teaspoon
BBQ sauce, Korean1 ½ cups
Cilantro leaves2 cups

Toppings/Garnish:

Carrots, shredded2 cups
Sesame seedsto garnish, as needed
Onions, greenchopped1 cup

Instructions

Tortillas:

  1. Fold each tortilla in half to create a half-moon.
  2. Fold in half again to create a triangle.

Pickled Cucumber Salad:

  1. Using a mixing bowl, whisk together the Soy Sauce, Rice Vinegar, Sugar & Red Chili Powder.
  2. Pour the dressing over the cucumber slices.
  3. Hold cold until assembly.

Korean Chicken Salad:

  1. Using a mixing bowl, gently blend the Chicken, Mayo, Red Onion, Celery, Salt & Pepper.
  2. Gently stir in the Korean BBQ Sauce & Cilantro.
  3. Hold cold for service.

To assemble the Chilled Korean Chicken Salad:

  1. Portion 3 ounces of the Korean Chicken Salad. Top the Chicken Salad with Sesame Seeds, Green Onion and Carrot garnish.
  2. Add ¼ cup Pickled Cucumber Salad on the side.
  3. Serve with four folded Tortillas.

Recipe Notes

Yield 24 servings

Serving Size: 3 ounces 

NOTE: The chicken salad base can be made the day prior to service. Hold under refrigeration at 41° F degrees or lower, labeled and dated.