I love me some pulled chicken! Especially in salads as a burst of flavor and texture. If you also like well marinated pieces of chicken in your salad or as a side dish, this is the recipe for you. I think I’ve pretty much perfected this Sriracha pulled chicken recipe. Its’ very easy to make and you don’t need any hard to find ingredients. After making the recipe, you can create this amazing low carb Sriracha pulled chicken salad yourself. Are you ready?
With these ingredients you can create six portions (100 grams each) of low carb Sriracha pulled chicken:
- 600 grams of chicken breast.
- 40 grams of Sriracha sauce.
- 40 grams of honey, I used creamed honey.
- 40 milliliters of (dark) soy sauce.
- 2 cloves of garlic.
Start with slicing up the chicken breasts. You want to create three to four long strips of chicken out of each breast. Grab yourself an oven dish that’s big enough to hold the chicken breast strips and the marinade. Finely chop two cloves of garlic and put them in a bowl. Mix the Sriracha sauce, honey and dark soy with the garlic. You will get a dark brown marinade that smells somewhat sweet and spicy at the same time.
After mixing the marinade really well, you can pour it over the chicken breast strips placed in the oven dish. Try to make sure the strips are slightly covered by the marinade. Pop the dish into the oven and slowly bake the low carb Sriracha pulled chicken for 30 minutes at 180 degrees Celsius. This will allow the chicken to cook through without turning out too dry. Let the chicken cool down before you pull it apart with your hands or two forks. I like to pull the chicken strips apart by hand and store them in a glass container. You can preserve this dish for about three days in the refrigerator.
Now it’s time to make that low carb Sriracha pulled chicken salad. I used the following ingredients for one portion:
- 100 grams of the low carb Sriracha pulled chicken.
- 70 grams of a red bell pepper, basically half a bell pepper.
- 30 grams of canned peas.
- 50 grams of canned crispy corn.
- 20 grams of shredded cheese.
As you already have the Sriracha pulled chicken, you can use that as the protein base for this salad bowl. Now you can add the peas and corn for taste and texture. Slice or dice the bell pepper of your choice and add it to the salad bowl. Now all you have to do is mix it all together and add some shredded cheese if you like. You can also add some toppings like spring onions, pine nuts or some fried onions. It’s up to you, as long as you like the taste!
This low carb Sriracha pulled chicken salad bowl ends up at 438 calories. Which comes down to 18 grams of carbs, 8 grams of fat and 33 grams of protein. I had this bowl for lunch and I also had it for dinner once. It’s also the perfect salad to break your fast with. I think it’s also a great dish to help you start eating lower carb in general. As salads in Europe often contain some kind of starch like potato, pasta or rice. You now take that out which lowers the amount of carbs, but you still get to eat a filling and tasty salad bowl.
Give this salad a try and let me know what you think!
Kaya-Quintana
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