Korean•healthy
Korean Shredded Chicken Salad with Creamy Sesame Mayo Dressing
Korean shredded chicken salad with creamy walnut sesame mayo dressing
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g chicken breast fillets
- 10 g ginger ((thinly sliced))
- 1 Tbsp rice wine ((mirin))
- 5 cups water ((to boil the chicken))
- 50 g salad mix ((rinsed and drained))
- 50 g baby spinach ((rinsed and drained))
- 40 g red bell pepper ((julienned))
- 40 g yellow bell pepper ((julienned))
- 40 g green bell pepper ((julienned))
- 40 g cherry tomatoes ((halved))
- 1 English cucumber ((seeds removed, julienned))
- 4 Tbsp walnuts ((finely ground))
- 3 Tbsp toasted sesame seeds ((finely ground))
- 6 Tbsp mayonnaise ((I used Japanese mayonnaise))
- 1.5 Tbsp apple cider vinegar
- 1 Tbsp freshly squeezed orange juice
- 1 tsp fine sea salt
Instructions
- 1
Boil the water on medium high heat. Once the water is rolling boiling, add the ginger, rice wine and chicken breast fillets. Boil until the chicken is fully cooked (about 12 mins, covered). Drain the water and cool down the chicken (about 5 mins). Tear the chicken with your hands.
- 2
Combine all the vegetables, chicken and the dressing in a large salad bowl and lightly mix with your hands. Serve.