Yuja Mustard Chicken Naengchae Salad (유자겨자 닭냉채 샐러드)
A 2-serving chicken naengchae salad with yuja-mustard flavor, easily adjusted with auto-scaling.
Instructions
- 1
Soak the chicken breast in lightly salted water for 10 minutes, boil for 10-12 minutes, cool, and shred.
- 2
Julienne cucumber, pear, bell pepper, and cabbage; soak red onion in cold water for 5 minutes to mellow it.
- 3
Whisk yuja marmalade, mustard paste, vinegar, and sesame oil into a tangy dressing.
- 4
Combine vegetables and chicken in a large bowl and toss with two-thirds of the dressing.
- 5
Taste and add the remaining dressing as needed to balance acidity and coating.
- 6
Plate with height, chill for 5 minutes, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
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