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–+ servings
Korean BBQ Chicken Salad

Zesty Korean BBQ Chicken Salad That’s Bursting with Flavor

This Korean BBQ Chicken Salad is a flavorful blend of tender chicken and vibrant veggies, perfect for a quick, healthy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lb boneless skinless chicken breasts Substitute with rotisserie chicken for quicker prep.
  • 1 tbsp avocado oil You can replace it with olive oil for a different flavor.
  • 1 tsp garlic powder Use fresh garlic for a bolder taste.
  • 1 tsp onion powder Fresh onion is a delicious alternative.
  • 1 tsp sweet paprika Smoked paprika introduces a unique flavor profile.
  • 1/4 tsp cayenne pepper Optional heat element; omit for a milder dish.
  • 1/2 tsp Korean chili flakes Red pepper flakes can be used if needed.
For the Sauce
  • 2 tbsp gochujang Red pepper paste can work if gochujang isn't available.
  • 2 tbsp rice vinegar Substitute with apple cider vinegar if desired.
  • 1 Juice of 1 large lime Lemon juice is a viable alternative.
  • 1 tsp toasted sesame oil Can be replaced with more avocado oil.
  • 1 tbsp soy sauce or tamari Choose tamari for a gluten-free option.
For the Salad
  • 1/3 cup Greek yogurt Substitute with regular yogurt or dairy-free alternatives.
  • 2 tbsp mayo Any preferred mayonnaise will work.
  • 1 tsp honey Replace with agave syrup for a vegan option.
  • 2-3 Persian cucumbers Regular cucumbers are a solid substitute.
  • 3 scallions Swap for chives if preferred.
  • 3-4 tbsp to 1/2 cup fresh cilantro Parsley can substitute for a milder herb taste.
For the Topping
  • 1/4 cup toasted sesame seeds Omit if you have allergies.
  • 1/4 cup crushed peanuts or cashews Any nuts can be used based on preference.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Food Processor
  • Medium bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Drizzle the chicken breasts with avocado oil and season with garlic powder, onion powder, sweet paprika, cayenne pepper, and Korean chili flakes.
  3. Place the chicken on a baking sheet and bake for 40 minutes until cooked through.
  4. In a food processor, combine gochujang, rice vinegar, lime juice, sesame oil, soy sauce, Greek yogurt, and mayo, blending until smooth.
  5. Dice cucumbers, slice scallions, and chop cilantro, then mix in a bowl.
  6. Add the cooled, diced chicken to the veggie mix and fold gently to combine.
  7. Pour the sauce over the chicken and veggies, folding together until coated.
  8. Sprinkle with sesame seeds and crushed peanuts or cashews before serving.
  9. Serve in lettuce wraps or with low-carb crackers.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers separately in airtight containers for optimal freshness.

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