Korean Chicken Salad

Korean Chicken Salad is a refreshing and nutritious dish that combines tender chicken with vibrant vegetables, dressed in a flavorful sesame-soy vinaigrette. This keto-friendly breakfast option is low in carbs yet high in protein, making it a perfect start to your day.

Ingredients

• Chicken breast - 200 grams
• Cabbage (shredded) - 100 grams
• Carrot (julienned) - 50 grams
• Cucumber (sliced) - 50 grams
• Green onion (chopped) - 2 stalks
• Sesame oil - 1 tablespoon
• Soy sauce (low sodium) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic (minced) - 1 clove
• Ginger (grated) - 1 teaspoon
• Sesame seeds - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by boiling the chicken breast in a pot of salted water for about 15-20 minutes or until fully cooked.
2. Remove the chicken from the water and let it cool slightly, then shred it into bite-sized pieces.
3. In a large bowl, combine the shredded cabbage, julienned carrot, sliced cucumber, and chopped green onion.
4. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, minced garlic, and grated ginger.
5. Pour the dressing over the vegetable mixture and toss to combine well.
6. Add the shredded chicken to the salad and mix gently until evenly distributed.
7. Season with salt and black pepper to taste, and sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• High in protein which aids in muscle repair and growth.
• Rich in vitamins and minerals from the fresh vegetables.

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