May 26, 2020
Korean Chicken Salad
Light and refreshing, this chicken salad with Korean flavors makes a great keto lunch. A bit of avocado makes for a great variation!
Servings: 4
Calories: 311kcal
Ingredients
- 2 pounds chicken breasts boneless & skinless, poached (see related recipe) or pre-cooked
- 1 English cucumber seeded and thinly sliced
- 1/2 teaspoon salt
- 2 green onions sliced thin
Dressing
- 2 tablespoons toasted sesame seeds lightly crushed
- 1 teaspoon toasted sesame oil
- 1 teaspoon mustard
- 1 teaspoon sriracha optional, omit for nightshade-free
- 2 tablespoon gluten-free soy sauce or coconut aminos
- 2 tablespoon lemon juice fresh squeezed
- 1 tablespoon rice vinegar
- 2 teaspoons ginger fresh grated
- 1 tablespoon monk fruit granulated, or liquid, to taste
- salt and pepper to taste
Instructions
- Salt the cucumber and let stand in a fine mesh strainer or colander to remove excess moisture, at least 15 minutes. While the cucumber stands, prepare the chicken, if poaching yourself.
- Shred the chicken into bite size pieces and let cool completely.
- Combine all dressing ingredients in a large bowl and toss with the shredded chicken. Add the cucumber and onions and toss again to combine. Serve at room temperature or chilled.
Notes
If you have a sous vide machine, you can easily prepare the chicken breasts by cooking them at 147ĀŗF for 1 hour the day before. Chill overnight and then shred.Ā
Nutrition Facts
Korean Chicken Salad
Amount per Serving
Calories
311
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Cholesterol
145
mg
48
%
Sodium
837
mg
36
%
Potassium
994
mg
28
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
50
g
100
%
Vitamin A
207
IU
4
%
Vitamin C
9
mg
11
%
Calcium
67
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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