Korean Barbecue Chicken Salad

Serves 1
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Directions

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