Korean Spicy Sesame Chicken Salad

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Chicken · dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 large boneless skinless chicken breasts
• 2 cups mixed salad greens
• 1 cucumber
• 1 carrots
• 1 tbsp sesame seeds
• 1/4 cup fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp gochugaru (Korean red pepper flakes)
• 2 cloves garlic
• 1 tbsp soy sauce (paleo-friendly or coconut aminos)
• 1/2 tsp honey (paleo-approved or omitted)

Method (tap to check — screen stays awake)

1. Preheat oven to 400°F (200°C). Slice chicken breasts into thin strips. In a bowl, mix 1 tbsp olive oil, 1 tsp gochugaru, minced garlic, 1 tbsp soy sauce or coconut aminos, and honey if using. Marinate chicken for 10 minutes.
2. Spread chicken strips on a baking sheet lined with parchment paper. Bake for 15-20 minutes until cooked through and slightly crispy.
3. While chicken is baking, prepare the salad: chop cucumber and carrots into thin matchsticks. Toss with mixed greens in a large salad bowl.
4. In a small bowl, whisk together remaining olive oil, soy sauce, minced garlic, and gochugaru to make the dressing.
5. Once chicken is done, let it cool slightly, then slice into bite-sized pieces.
6. Add cooked chicken to the salad bowl. Drizzle with the dressing and toss gently to combine.
7. Sprinkle sesame seeds and chopped cilantro over the top.
8. Serve immediately for a fresh, spicy, and protein-packed dinner.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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