Korean · Lunch
Spicy Chicken Salad (Low-Calorie)
Shredded poached chicken breast tossed in a gochujang-lime dressing with cucumber, carrot, napa cabbage, scallion and sesame seeds. Built for volume and crunch over richness, this Korean-style salad leans on chili heat and rice vinegar tang rather than oil, keeping the dish light while staying spicy and identifiably Korean.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
322Calories
45.3gProtein
8.1gFat
19.2gCarbs
9.8gSugar
3.1gFiber
870mgSodium
137mgChol
1.6gSat Fat
870mgPotassium
95mgCalcium
2.3mgIron
0.4mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
low-carb
gluten-free
low-calorie
Instructions
1
Prep
Trim and pat the chicken breast dry. Shred the napa cabbage, slice the cucumber, julienne the carrot and slice the scallion, then combine all vegetables in a large bowl.
2
Poach
Submerge the chicken in a small pot of water over medium heat for 10–12 minutes until the thickest part reaches 165°F and no longer looks pink.
3
Whisk
In a small bowl, whisk together the gochujang, rice vinegar, sesame oil, minced garlic, lime juice, honey and salt until smooth and glossy.
4
Plate
Add the shredded chicken to the vegetables, pour over the dressing and toss until coated. Scatter sesame seeds on top to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 cup140g napa cabbage
- 1 cup120g cucumber
- 1/2 cup60g carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp honey
- a pinch of salt
