KOREAN BBQ CHICKEN SALAD
Directions
- 1Mix 2 lb chicken with a drizzle of avocado oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, 1/4 tsp cayenne pepper, and chili flakes. Massage it in well.
- 2Bake the chicken at 400F for 36-40 minutes, or use rotisserie/leftover chicken.
- 3While the chicken cooks, make the sauce: in a small food processor or bowl, mix 2 tbsp gochujang, 2 tbsp rice vinegar, juice of 1 lime, 1 tsp toasted sesame oil, 1 tbsp soy sauce or coconut aminos, 1/3 cup Greek yogurt, 2 tbsp mayo, and 1 tsp regular or low sugar honey (optional).
- 4Blend until smooth, then taste and adjust as desired.
- 5Finely dice 2–3 Persian cucumbers, 3 scallions, and chop lots of fresh cilantro (2-4 tbsp).
- 6Once the chicken is done and cooled, shred or chop it.
- 7Fold the chicken into the sauce along with the cucumbers, scallions, and cilantro.
- 8Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.
- 9Serve on its own, over lettuce, in a wrap, or with low-carb crackers.
Ingredients
- 2 lb chicken
- drizzle avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 0.25 tsp cayenne pepper
- chili flakes
- 2 tbsp gochujang
- 2 tbsp rice vinegar
- 1 juice of lime juice
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce or coconut aminos
- 0.33 cup Greek yogurt
- 2 tbsp mayo
- 1 tsp regular or low sugar honey (optional)
- 2 -3 Persian cucumbers, finely diced
- 3 scallions, finely diced
- lots fresh cilantro, chopped
- toasted sesame seeds, crushed peanuts, or cashews
Equipment
food processor or bowl
Tips
- You can use leftover or rotisserie chicken to save time.
- Adjust the sauce to your liking after blending.
- Serve as is, over lettuce wraps, low-carb crackers, or sourdough.
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