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.