Korean Barbecue Chicken Salad
Serves 1
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.
- 2Massage the chicken well and bake at 400F for 36-40 mins, or you can also use rotisserie/leftover chicken to save time.
- 3Dice the cooked chicken into small pieces.
- 4Add the diced chicken to a bowl.
- 5Finely dice 2-3 Persian cucumbers.
- 6Add the diced cucumbers to the bowl with the chicken.
- 7Finely dice 3 scallions.
- 8Add the diced scallions to the bowl.
- 9Chop up lots of fresh cilantro (2-4 tbsp).
- 10Add the chopped cilantro to the bowl.
- 11In 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).
- 12Blend until the sauce is smooth, taste, and adjust as you like.
- 13Pour the sauce over the chicken and vegetable mixture in the bowl.
- 14Toss everything together until well combined.
- 15Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.
- 16Serve it however you like, 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 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 (optional)
- 2 Persian cucumbers
- 3 scallions
- 2 tbsp fresh cilantro
- peanuts
Equipment
baking trayfood processorknifecutting board
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