Korean Barbecue 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.
- 2Massage the seasoning into the chicken well.
- 3Bake the chicken at 400F for 36-40 mins, or use rotisserie/leftover chicken.
- 4While the chicken cooks, make the sauce by mixing 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) in a small food processor or bowl.
- 5Blend the sauce until smooth, then taste and adjust as desired.
- 6Finely dice 2-3 Persian cucumbers.
- 7Finely dice 3 scallions.
- 8Chop up lots of fresh cilantro (2-4 tbsp, or more to taste).
- 9Once the chicken is done and cooled, shred or chop it.
- 10Fold the chicken into the sauce along with the cucumbers, scallions, and cilantro.
- 11Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.
- 12Serve the salad as desired.
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
- 1 pinch chili flakes
- 2 tbsp gochujang
- 2 tbsp rice vinegar
- 1 lime, juice of
- 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, finely diced
- 3 scallions
- 1 handful fresh cilantro, chopped
- 1 pinch toasted sesame seeds
- 1 pinch crushed peanuts
- 1 pinch cashews
Equipment
food processorbowl
Tips
- You can use leftover or rotisserie chicken to save time.
- Adjust the sauce to your liking after blending.
- Serve the salad on its own, over lettuce, in a wrap, or with low-carb crackers.
- If not watching carbs, it can be served between sourdough.
- Feel free to adjust the amount of cilantro.
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