Korean-Style Chicken And Green Bean Salad

• 1 pound green beans, stem ends trimmed
• 1/4 cup canola oil
• 2 to 3 tbsp. spicy kimchi juice (from the jar) plus 1 cup roughly chopped spicy kimchi*
• 1/2 teaspoon kosher salt
• 1 1/2 to 2 tbsp. gochujang (Korean chili paste)* or Asian chili paste
• About 2 tsp. unseasoned rice vinegar
• 1 1/2 cups very coarsely shredded rotisserie chicken
• 1 cup grape tomatoes, cut in half
• 1/2 cup roughly chopped cilantro

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. Drain and set aside.
2. Meanwhile, in a small bowl, whisk together oil, kimchi juice, salt, chili paste, and vinegar to taste.
3. 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. Serve any remaining dressing on the side.
4. *Find kimchi with refrigerated foods at well-stocked grocery stores. Find gochujang at Asian markets and online.

green beans, canola oil, kosher salt, gochujang, rice vinegar, rotisserie chicken, grape tomatoes, cilantro

Taken from www.myrecipes.com/recipe/chicken-green-bean-salad (may not work)