Korean Bbq Chicken Salad

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

配料

This is one of those ridiculously easy healthy recipes that is SO GOOD. I’ve lost over 140lbs eating high-protein, low-carb meals like this, and something I’m going to be making on repeat in the new year.

This would be great over lettuce wraps, any low carb bread, some lowcarb crackers, or in between sourdough if you’re not watching your carb intake too much.

Here’s how I made it:

步骤

Add 2lb finely diced rotisserie or leftover chicken to a bowl. If you want to make it from scratch like I did, grab 2lb chicken drizzle with 1 tbsp avocado oil,and season with 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). Tase & 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 3-4 tbsp. Add to the chicken.

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!

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

ENJOY!