Keto Korean Chicken Salad with Sesame Ginger Dressing
A refreshing and flavorful keto Korean chicken salad, featuring tender chicken, crisp vegetables, and a tangy sesame ginger dressing.
Ingredients
- about 680 g Chicken Breast
- 1 tbsp Avocado Oil
- 2 cups Shredded Cabbage
- 1 cup Cucumber (sliced)
- 1 cup Red Bell Pepper (sliced)
- 1/4 cup Green Onions (sliced)
- 1 tbsp Sesame Seeds
- 2 tbsp Rice Vinegar
- 2 tbsp Soy Sauce (Tamari for Gluten-Free)
- 1 tbsp Sesame Oil
- 1 tsp Ginger (grated)
- 1 clove Garlic (minced)
- 1 tsp Brown Sugar Substitute (Erythritol or Monk Fruit)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C.
- 2Rub the about 680 g Chicken Breast with 1 tbsp Avocado Oil. Place the chicken in the oven and bake for 20-25 minutes, or until the internal temperature reaches 74°C. Remove from oven and let it cool completely, then shred or dice it.
- 3In a large bowl, combine the 2 cups Shredded Cabbage, 1 cup sliced Cucumber, 1 cup sliced Red Bell Pepper, and 1/4 cup sliced Green Onions.
- 4In a small bowl, whisk together the 2 tbsp Rice Vinegar, 2 tbsp Soy Sauce (or Tamari), 1 tbsp Sesame Oil, 1 tsp grated Ginger, 1 minced clove Garlic, and 1 tsp Brown Sugar Substitute.
- 5Add the cooled, shredded chicken to the bowl with the vegetables.
- 6Pour the dressing from the small bowl over the chicken and vegetables. Toss everything together until well combined.
- 7Garnish the salad with 1 tbsp Sesame Seeds just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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