1. On a cutting board add chop the carrot, cucumber, red cabbage, yellow sweet pepper, Asian pear into julienne. Chop the lettuce leaf into 2 inch pieces. Shred the boiled chicken with your fingers or cut them with the help of a knife.
2. In a small bowl whisk together the mustard paste, honey, vinegar, lemon juice, garlic and salt.
3. Place this bowl with the sauce in a large round plate. Arrange all the cut vegetables and shredded chicken around the sauce in the same order alternately.
4. Each person can be served on a separate bowl where in he or she can serve himself /herself from the plate.Mix the vegetables, chicken and sauce together and enjoy!
If you have some leftover roast chicken or shredded chicken after you have made a stock, this is a great way to use it. This Korean style salad recipe is very healthy and a great alternative to a fried appetizer at a party. It is basically a chicken vegetable salad with a spicy-sweet mustard sauce, but makes for a very attractive platter!