Gochujang Kimchi Chicken Salad with Sesame Vinaigrette

Instructions

1. Blend the 4 teaspoons gochujang, ginger, chopped garlic, onion, tomato paste, 2 tablespoons rice wine vinegar, coconut sugar, 1 tablespoon sesame oil, 1 tablespoon olive oil, filtered water, and 1 teaspoon salt in a food processor or blender until smooth.
2. Coat the chicken with the marinade, cover, and refrigerate for at least 1 hour or up to overnight.
3. Whisk the vinaigrette ingredients in a small bowl: 2 tablespoons gochujang, sugar, 2 tablespoons rice vinegar, olive oil, sesame oil, tamari, minced garlic, sesame seeds, and the remaining 1/2 teaspoon salt. Taste and loosen with a splash of water if it is thicker than pourable dressing.
4. Heat a skillet over medium heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until browned in spots and cooked through, 10 to 12 minutes. Let it rest for 5 minutes, then chop any large pieces smaller.
5. Combine the scallions, bell peppers, cabbage, cucumbers, kimchi, cannellini beans, and edamame in a large bowl. Add the chicken and enough vinaigrette to coat everything lightly, then toss until the cabbage looks glossy.
6. Top with more toasted sesame seeds and serve right away, or chill the salad and keep extra vinaigrette on the side for meal prep. Extra vinaigrette keeps in an airtight container in the refrigerator for up to 2 weeks.