Korean Bbq Chicken Salad

• 총 시간: 38 minutes

재료

This one is truly SO easy and SO good. Inspired by Korean BBQ flavors but light enough to eat any day of the week. I’ve lost over 120lbs eating high-protein, low-carb meals like this, so I know how important it is for healthy food to taste GOOD. This would be great as is, over lettuce wraps, some lowcarb crackers, or in between sourdough if you’re not watching carbs too closely.

Here’s how I made it:

방향

Mix 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. Massage it in well and bake at 400F for 36-40 mins, or you can also use rotisserie/leftover chicken to save time.

While the chicken cooks, make the best part… the sauce. In 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). Blend until smooth, taste, and adjust as you like.

Finely dice 2–3 Persian cucumbers, 3 scallions, and chop up lots of fresh cilantro. I like a lot of cilantro, but feel free to do 2-4 tbsp.

Once the chicken is done and cooled, shred or chop it, then fold it into the sauce along with the cucumbers, scallions, and cilantro.

Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.

Serve it however you like. This is great on its own, over lettuce, in a wrap, or with low-carb crackers.

If you make it, be sure to let me know on SHREDHAPPENS!