Korean Bbq Chicken Salad

• 份量: Makes 6 servings at 265
• 总时间: 40 minutes

配料

2lb chicken

1 tbsp avocado oil

1 tsp garlic powder,

1 tsp onion powder,

1 tsp sweet paprika,

1/4 tsp cayenne pepper, & korean chili flakes.

Massage well & bake at 400F for 40 mins.

While your chicken cooks, make the sauce. In a small food processor mix

2 tbsp gochujang,

2 tbsp rice vinegar,

juice of 1 large lime,

1 tsp toasted sesame oil,

1 tbsp soy sauce or tamari,

1/3 cup Greek yogurt,

2 tbsp mayo, and

1 tsp regular or low sugar honey (optional).

2–3 Persian cucumbers, Finely diced

3 scallions

3 - 4 Tbsp Fresh cilantro.

Once the chicken is done & cooled, finely dice it, then fold it into the sauce along with the cucumbers, scallions, and cilantro.

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

Serve it however you like!