Korean Herb Citrus Chicken Salad

Quick answer

Total time: 28 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Chamnamul yuja chicken salad starts with chicken breast salted for ten minutes before boiling, then pulled apart along the grain for a lean, clean protein base.

Chamnamul stems are trimmed of tough ends and cut to five centimeters to preserve the herb's sharp, grassy mountain scent. The dressing combines yuja-cheong, soy sauce, olive oil, and minced garlic - the bittersweet citrus sharpness balances the salty, savory soy. Romaine adds crunch and volume. Cherry tomatoes are halved and blotted dry to prevent the greens from getting soggy. Sesame seeds go on last for a toasted, nutty finish that rounds out the clean, bright flavors of the salad.

Ingredients

servings

IngredientAmountUnit

chicken breast220 gg

chamnamul80 gg

romaine lettuce100 gg

cherry tomatoes120 gg

yuja-cheong1½ tbsptbsp

soy sauce1 tbsptbsp

olive oil1½ tbsptbsp

minced garlic½ tsptsp

sesame seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Pat 220g chicken breast dry and flatten the thick part so the thickness is even.
2

Heat

When the water boils, lower the heat to medium and add the chicken breast.

Boil for 10 minutes, skimming heavy foam if needed, and avoid a violent boil because it can make the meat tough and dry.
3

Control

Turn off the heat, cover the pot, and let the chicken rest in the hot water for 5 minutes.

Lift it out, dip it in ice water for 30 seconds, then shred along the grain and cool.
4

Prep

Trim tough stems from 80 g chamnamul and cut the greens into 5 cm lengths.

Tear 100 g romaine lettuce into bite-size pieces, rinse in cold water, and dry very well so the dressing clings instead of sliding off.
5

Prep

Halve 120 g cherry tomatoes and press the cut sides gently with paper towels.

Let them air-dry briefly if they still look wet, because excess tomato juice will loosen the citrus dressing and soften the greens.
6

Finish

Whisk 1.5 tbsp yuja-cheong, 1 tbsp soy sauce, 1.5 tbsp olive oil, and 0.5 tsp minced garlic until glossy.

Toss the chicken, greens, and tomatoes lightly, finish with 1 tsp sesame seeds, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pulling boiled chicken breast apart along the grain allows the yuja citrus dressing to soak in fully.
Finish cue: Whisk 1.5 tbsp yuja-cheong, 1 tbsp soy sauce, 1.5 tbsp olive oil, and 0.5 tsp minced garlic until glossy.
Avoid this: Boil for 10 minutes, skimming heavy foam if needed, and avoid a violent boil because it can make the meat tough and dry.