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 147ºF for 1 hour the day before. Chill overnight and then shred.
Nutrition
Calories: 311kcal | Carbohydrates: 5g | Protein: 50g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 837mg | Potassium: 994mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg