Korean Herb Citrus Chicken Salad
Korean herb citrus chicken salad salts chicken breast for 10 minutes before boiling, then shreds it along the grain for a lean protein base. Chamnamul stems are trimmed and cut to 5 cm to highlight the herb's distinctive mountain aroma, and romaine lettuce adds bulk and crunch. The dressing whisks together yuja-cheong, soy sauce, olive oil, and minced garlic, layering bittersweet citrus over salty umami depth. Cherry tomatoes are halved and patted lightly to control excess moisture, and sesame seeds scattered last provide a toasted finish that ties the flavors together.
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Instructions
- 1
Season the chicken breast with a pinch of salt, rest for 10 minutes, then boil for 10 minutes and shred.
- 2
Trim tough stems from chamnamul and cut to 5 cm lengths; tear romaine into bite-size pieces.
- 3
Halve the cherry tomatoes and lightly pat dry so the salad does not get watery.
- 4
Whisk yuja-cheong, soy sauce, olive oil, and minced garlic into a citrus dressing.
- 5
Combine vegetables and chicken, toss with dressing, finish with sesame seeds, and serve immediately.
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