Ingredients
- 1 lb chicken breast
- 2 tablespoons Korean BBQ sauce
- 1 cucumber, chopped
- 1 bell pepper, sliced
- 1 cup shredded carrots
- 1 avocado, sliced (optional)
- 2 tablespoons sesame seeds (optional)
- 2 green onions, sliced (for garnish)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Marinate the chicken in Korean BBQ sauce for at least 15 minutes.
- Preheat a grill or skillet over medium-high heat.
- Cook the chicken for 5-7 minutes on each side until golden brown and cooked through.
- Mix the chopped vegetables in a large bowl.
- Prepare the dressing by whisking olive oil, soy sauce, rice vinegar, salt, and pepper together.
- Toss the salad with the dressing until well coated.
- Slice the grilled chicken and lay it atop the salad.
- Garnish with green onions and sesame seeds before serving.
Notes
For best flavor, allow the chicken to rest before slicing. Store leftover salad components separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Korean
- Diet: Gluten-Free