Korean Herb Citrus Chicken Salad
Quick answer
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.
What makes this special
- Pulling boiled chicken breast apart along the grain allows the yuja citrus dressing to soak in fully.
- Shredded along the grain lets the dressing soak into the lean chicken
- Yuja-cheong and soy dressing layers citrus bittersweet with umami
Key ingredients
Core cooking flow
- 1 Sprinkle 220 g chicken breast evenly with a pinch of coarse salt and let it sit for 10 minutes.
- 2 When the water boils, lower the heat to medium and add the chicken breast.
- 3 Turn off the heat, cover the pot, and let the chicken rest in the hot water for 5 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Sprinkle 220 g chicken breast evenly with a pinch of coarse salt and let it sit for 10 minutes.
Once the surface is lightly seasoned, prepare a pot of fully boiling water so the chicken cooks gently but promptly.
- 2Heat
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.
- 3Control
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.
- 4Prep
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.
- 5Prep
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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