KOREAN BBQ chicken salad - the BEST chicken salad
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:
1️⃣ 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.
2️⃣ 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.
3️⃣ 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.
4️⃣ Once the chicken is done and cooled, shred or chop it, then fold it into the sauce along with the cucumbers, scallions, and cilantro.
5️⃣ Top with toasted sesame seeds, crushed peanuts, or cashews for crunch.
6️⃣ 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!
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This Korean BBQ chicken salad is not only tasty but also packed with nutrients, making it an excellent choice for those following a low-carb or high-protein diet. The marinade uses spices like garlic powder, onion powder, sweet paprika, cayenne, and chili flakes to infuse the chicken with bold flavors before baking it to juicy perfection. Using avocado oil adds healthy fats that help with nutrient absorption while keeping the dish light. The sauce is what really elevates this salad—a blend of gochujang, rice vinegar, lime juice, toasted sesame oil, soy sauce or coconut aminos, Greek yogurt, mayo, and a touch of honey creates a harmonious balance of spicy, tangy, creamy, and slightly sweet flavors. Gochujang, a traditional Korean fermented chili paste, provides depth and a unique umami taste that is both authentic and irresistible. Incorporating fresh Persian cucumbers, scallions, and plenty of cilantro adds a refreshing crunch and bright herbal notes, complementing the rich sauce and tender chicken. Adding toasted sesame seeds and crushed nuts such as peanuts or cashews on top introduces satisfying texture contrast and enhances the savory profile. You can enjoy this versatile salad by itself as a nutritious meal or serve it over lettuce wraps or alongside low-carb crackers for variety. It also works great as a sandwich filling if you're not strictly watching carbs. This recipe is a fantastic way to enjoy Korean BBQ flavors in a health-conscious way, perfect for meal prepping or quick dinners. Additionally, this chicken salad supports weight loss and maintenance goals, as evidenced by many who have experienced significant results from combining high-protein and low-carb meals. By focusing on whole ingredients and balanced flavors, you’ll find it easier to stay on track without sacrificing taste. Overall, this Korean BBQ chicken salad is a delicious, wholesome option for anyone seeking easy-to-make, healthy recipes inspired by global cuisines.
Would like to try this tossed with some finely shredded cabbage. 🤤