Korean BBQ Chicken Salad
Meal: 375 vsl Protein: 28 g Carbs: 18 g Fat: 21 g
The combination of hot food paired with cold makes this salad really interesting for the senses. We’ve smart-swapped the two dressings for very flavorful versions and eliminated the cheese. But you’ll never miss the cheese because of all the spices and textures this salad offers.
Serving size 1 Cup 375 cal Protein: 28 g Carbs: 18 g Fat: 21 g
Ingredients
- 1 Tbsp Olive Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Garlic , minced
- 1 Tbsp Ginger , grated
- ½ Lb Chicken , boneless, skinless, diced
- Sea Salt & Pepper
- 1 C Edamame Beans
- 1 Tbsp SMART Korean BBQ Sauce
- 1 Tbsp Sesame Seeds
- 1 C Savoy Cabbage , chopped
- 1 C Cucumbers , diced
- 1 C Carrot , shredded
- 1 Bunch Cilantro , finely diced
- ¼ C SMART Korean BBQ Sauce
- ¼ C SMART Ranch Dressing
Directions
- In a Saute pan on Medium, heat the oil. When hot, add garlic and ginger, cook until fragrant. Add chicken and cook through. Add edamame and BBQ sauce, cook until lightly caramelized. Add sesame seeds, remove from heat, and set aside.
- In a Salad Bowl, add cabbages, cucumber, carrots, and cilantro. Add chicken mixture and mix well. Drizzle with BBQ Sauce and Ranch Dressing. Serve warm or room temperature.
