Deodeok Citrus Chicken Salad
Pan-seared chicken tenderloin develops a golden crust before being sliced and arranged alongside pounded deodeok root in this Korean-style salad. Orange segments cut through with bright acidity, lifting the earthy notes of the deodeok and the savory chicken. Arugula adds a peppery layer, and a soy-olive oil dressing bridges Korean and Western flavor profiles naturally. The dish is high in protein yet feels light due to the generous proportion of greens and fruit.
Adjust Servings
Instructions
- 1
Peel deodeok, split lengthwise, lightly pound, and cut into 5 cm pieces.
- 2
Season chicken with salt and pepper, pan-sear in 1 tbsp olive oil for 5-6 minutes, cool, and slice.
- 3
In the same pan, sear deodeok for 2 minutes, add 1/2 tbsp soy sauce, and coat lightly.
- 4
Segment the orange and rinse thinly sliced red onion in cold water.
- 5
Whisk lemon juice, remaining soy sauce, remaining olive oil, and honey for the dressing.
- 6
Combine arugula, chicken, deodeok, orange, and onion; toss gently with dressing and serve.
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