Cooked - Korean Bbq Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Korean Bbq Chicken Salad

1.0

2 lb rotisserie or leftover chicken

1 tbsp avocado oil

1 tsp garlic powder

1 tsp onion powder

1 tsp sweet paprika

¼ tsp cayenne pepper

Korean chili flakes

2 tbsp gochujang

2 tbsp rice vinegar

1 large lime, juiced

1 tsp toasted sesame oil

1 tbsp soy sauce or tamari

⅓ cup Greek yogurt

2 tbsp mayo

1 tsp honey (optional)

2-3 Persian cucumbers

3 scallions

3-4 tbsp fresh cilantro

Toasted sesame seeds

Crushed peanuts or cashews

Preheat oven to 400F. Drizzle 2lb chicken with 1 tbsp avocado oil and season with garlic powder, onion powder, sweet paprika, cayenne pepper, and Korean chili flakes. Massage well and bake for 40 minutes.
While chicken cooks, make the sauce by combining gochujang, rice vinegar, lime juice, toasted sesame oil, soy sauce, Greek yogurt, mayo, and honey in a food processor. Taste and adjust as needed.
Finely dice 2-3 Persian cucumbers, 3 scallions, and chop fresh cilantro.
Once chicken is cooked and cooled, finely dice it and fold into the sauce along with cucumbers, scallions, and cilantro.
Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.
Serve as desired over lettuce wraps, low carb bread, crackers, or sourdough.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 27 weeks ago

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