Korean · Lunch
Spicy Chicken Salad (GLP-1)
Gochujang-glazed chicken breast served over napa cabbage, cucumber and carrot with a sesame-lime dressing and scattered edamame. Quick-seared and served warm, the salad balances heat, crunch and citrus in a light, protein-forward plate.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
386Calories
41.2gProtein
12.1gFat
26.8gCarbs
10.4gSugar
6.9gFiber
892mgSodium
112mgChol
2.3gSat Fat
980mgPotassium
110mgCalcium
3.1mgIron
0.4mcgVitamin B12
32mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice the chicken breast thin against the grain and pat dry with paper towel.
2
Marinate
Toss sliced chicken with gochujang, minced garlic and salt in a bowl; let sit 10 minutes.
3
Sear
Heat sesame oil in a skillet over medium-high heat; sear chicken 4 to 5 minutes, turning once, until opaque.
4
Build
Pile napa cabbage, carrot, cucumber and edamame into a bowl. Whisk rice vinegar, lime juice and honey together until smooth.
5
Toss
Pour dressing over vegetables and toss with tongs until coated.
6
Plate
Lay seared chicken over salad, scatter with sliced scallion and sesame seeds, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 cup150g napa cabbage
- 1/2 cup70g carrot
- 2/3 cup90g cucumber
- 1/2 cup74g cooked edamame
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp honey
- 22 scallion
- 1 tsp1 tsp sesame seeds
- a pinch of salt
