Korean BBQ Chicken Salad
Serves 1
Directions
- 1Add the diced chicken to a bowl.
- 2Add Persian cucumbers to the bowl.
- 3Add scallions to the bowl.
- 4Add cilantro to the bowl.
- 5Add peanuts to the bowl.
- 6Pour the Korean BBQ sauce over the ingredients in the bowl.
- 7Mix the ingredients well.
- 8Place chicken on a baking tray.
- 9Dice the cooked chicken.
- 10Dice the Persian cucumbers.
- 11Dice the scallions.
- 12Chop fresh cilantro.
- 13Add Greek yogurt, rice vinegar, toasted sesame oil, honey, mayo, gochujang, and lime juice to a food processor to make the sauce.
- 14Blend the sauce until smooth.
- 15Pour the sauce over the salad.
Ingredients
- 2 lb chicken
- 1 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 lime
- 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
- 2 to 3 Persian cucumbers
- 3 scallions
- 2 to 4 tbsp fresh cilantro
- peanuts
Equipment
baking trayknifecutting boardfood processorbowlchopsticksspoon
Tips
- You can use leftover or rotisserie chicken to save time.
- Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.
- Serve as is, over lettuce wraps, with low-carb crackers, or in between sourdough if not watching carbs.
- Adjust sauce to your liking.