Keto Korean Chicken Salad with Sesame Ginger Dressing

Ingredients

• 1.5 lb 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)

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Rub the 1.5 lb 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 165°F (74°C). Remove from oven and let it cool completely, then shred or dice it.
3. 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.
4. 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.
5. 5Add the cooled, shredded chicken to the bowl with the vegetables.
6. 6Pour the dressing from the small bowl over the chicken and vegetables. Toss everything together until well combined.
7. 7Garnish the salad with 1 tbsp Sesame Seeds just before serving.

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