Korean Herb Citrus Chicken Salad
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Sweet yuja citron syrup, balanced with soy sauce and a little garlic, turns plain chicken breast into something bright.
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Gently poached chicken breast, rested off the heat and torn along the grain, soaks up that dressing between its fibers instead of turning dry. Chamnamul, a slightly bitter Korean herb, keeps the citrus sweetness from tipping the salad toward dessert.
Ingredients
Instructions
- 1
Pat 220g chicken breast dry and flatten the thick part so the thickness is even.
- 2
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
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
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
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
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.
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