Kimchi Gochugaru Dense Bean Salad

• servings: 5

Ingredients

1 tbsp gochugaru flakes

Juice of 1 lime

1 tsp sea salt

1.5 lbs chicken breast

2 tbsp avocado oil

1 can of canellini beans

1 bag of edamame (12-15oz)

1/2 cup chopped kimchi

2 chopped bell peppers

4 chopped persian cucumbers

1 cup shredded green cabbage

1 bunch scallions

¼ cup sesame seeds

For the dressing

1/2 cup avocado oil

2 tbsp sesame oil

¼ cup rice wine vinegar

Juice of 1 lime

1 tsp gochugaru flakes

½ tsp mustard powder

1 tsp sea salt

2 cloves grated garlic

Directions

Whisk the gochugaru flakes, lime juice, sea salt, and avocado oil to make the marinade.

Add your chicken breasts to the marinade, cover with plastic wrap, and let marinate for at least an hour in the fridge but up to overnight.

Heat a stainless steel or cast iron pan to medium high heat and add your avocado oil to the pan.

Add your chicken to the hot pan and cook for 6-7 minutes on each side until 165º internal.

Transfer your chicken to a wire rack and let rest while you prepare the rest of the salad.

Rinse and drain the beans and add them to a large bowl

Chop your kimchi, core and dice your bell peppers, dice your cucumbers, shred your cabbage, and slice your scallions. Add them all to the bowl.

Add your sesame seeds to the bowl.

Chop your chicken and add it to the bowl.

Add the avocado oil, sesame oil, rice wine vinegar, lime juice, gochugaru flakes, mustard powder, sea salt, and grated garlic to a small container.

Use a milk frother or blender to emulsify the dressing.

Pour the dressing over the salad, toss, and enjoy!

Notes

Makes 5 16oz servings

Nutrition

• Calories: 502 kcal
• Total Fat: 26.9 g
• Total Carbohydrate: 22.7 g
• Dietary Fiber: 7.7 g
• Protein: 42.2 g