Yuja Mustard Chicken Naengchae Salad

Put 280 g chicken breast directly into boiling water without unlisted salt and cook it over medium heat for 10 to 12 minutes as an initial timing guide. Measure the thickest part and continue cooking until the internal temperature reaches at least 74C. Let the cooked chicken cool briefly, then tear it along the grain into long strands. Finely julienne 120 g cucumber, 80 g bell pepper, and 90 g cabbage. Thinly slice 50 g red onion, soak it in cold water for 5 minutes, and drain it thoroughly. For the dressing, first mix 2 tbsp yuja marmalade with 1.5 tbsp vinegar and 1 tsp sesame oil. Add the full 1 tbsp Korean mustard paste gradually and whisk until no lumps remain. Put the chicken and prepared vegetables in a large bowl and toss them by lifting with two-thirds of the dressing. Julienne 100 g Korean pear immediately before serving, add it last, and pour over all of the remaining dressing. Toss lightly, mound the salad on a plate, refrigerate for 5 minutes, and serve. Use temperature rather than color or time alone to verify the chicken. Adding the pear and final dressing at the end limits repeated handling of the cut vegetables.