Katsu Udon Salad

Katsu Udon Salad is a delightful blend of crispy chicken and hearty udon noodles, tossed with fresh vegetables and a zesty dressing. This Paleo-friendly dish provides a satisfying, flavorful meal that's both nutritious and easy to prepare.

Ingredients

• Chicken breast - 200 grams
• Almond flour - 100 grams
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Udon noodles (paleo-friendly) - 200 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Pound the chicken breast to an even thickness, season with salt and pepper.
3. Dip the chicken in the beaten egg, then coat it with almond flour evenly.
4. Heat coconut oil in a skillet over medium heat, then add the coated chicken and cook until golden brown on both sides, about 5-7 minutes per side.
5. Transfer the chicken to a baking sheet and bake for an additional 10-12 minutes until cooked through.
6. While the chicken is baking, cook the udon noodles according to package instructions, then drain and rinse under cold water.
7. In a large bowl, combine the cooked udon noodles, cucumber, carrot, red bell pepper, and green onions.
8. In a small bowl, whisk together sesame oil, rice vinegar, honey, salt, and pepper to create the dressing.
9. Slice the cooked chicken into strips and add it to the salad bowl.
10. Pour the dressing over the salad and toss gently to combine.
11. Sprinkle with sesame seeds before serving.

Nutrition

• Calories: 520
• Protein: 35 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein for muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables.
• Low in carbs, suitable for paleo diets.

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