Korean-Style Chicken and Green Bean Salad

Ingredients

• 0.3 cup canola oil 
• 1.5 tbsp asian chili paste (Korean chili paste)
• 0.5 cup cilantro leaves roughly chopped
• 1 cup grape tomatoes cut in half
• 1 pound green beans ends trimmed
• 0.5 teaspoon kosher salt 
• 1.5 cups very coarsely rotisserie chicken shredded
• 2 tbsp spicy kimchi juice plus 1 cup spicy kimchi roughly chopped (from the jar)
• 2 tsp unseasoned rice vinegar 

Equipment

• bowl
• whisk
• pot

Directions

1. Blanch beans: Drop into a pot of heavily salted boiling water (it should taste like seawater). Cook until tender-crisp and bright green, 2 to 3 minutes, then drain and drop into ice water until cool.
2. Drain and set aside.
3. Meanwhile, in a small bowl, whisk together oil, kimchi juice, salt, chili paste, and vinegar to taste.
4. Drain beans, pat dry, and put in a large bowl along with chopped kimchi, chicken, tomatoes, and cilantro. Gently toss with enough dressing to coat.
5. Serve any remaining dressing on the side.
6. *Find kimchi with refrigerated foods at well-stocked grocery stores. Find gochujang at Asian markets and online.