Serves 1
Directions
- 1Start by marinating the chicken in lime, salt, and gochugaru marinade.
- 2Thinly slice a couple of shallots.
- 3Quarter and dice two bell peppers.
- 4Smash about a fist-sized head of cabbage.
- 5Dice a bag of Persian cucumbers.
- 6Finely mince some cilantro.
- 7Roughly chop about half a cup of kimchi.
- 8Drain the edamame and white beans.
- 9Grill the chicken.
- 10Let the cooked chicken rest for 10 minutes.
- 11Shred the chicken.
- 12Make a simple gochugaru vinaigrette.
- 13Add all ingredients into a large bowl, along with some toasted sesame seeds, and toss everything together.
Ingredients
- chicken
- limes
- salt
- gochugaru
- 2 shallots
- 2 bell peppers
- 1 fist-sized head cabbage
- 1 bag Persian cucumbers
- cilantro
- 0.5 cup kimchi
- edamame
- white beans
- toasted sesame seeds
Equipment
grilllarge bowl
Tips
- The key to getting the juiciest chicken is to let it rest for 10 minutes after cooking so it absorbs a lot of the juice.
- Cabbage is a cheat code to get in your fiber.
- The probiotics in kimchi will soak into the salad and multiply as it marinates throughout the week.
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