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Korean Food: Chicken And Vegetables With Mustard Sauce (닭가슴살 겨자 냉채)

aeriskitchen's picture
Main ingredients:
  Cooked chicken breast 1 Cup (16 tbs), shredded
  Carrot 1⁄3 Cup (5.33 tbs), julienned
  Cucumber 1⁄3 Cup (5.33 tbs), julienned
  Red cabbage 1⁄3 Cup (5.33 tbs), julienned
  Leaf lettuce 1⁄3 Cup (5.33 tbs), cut into 2-inch pieces
  Asian pear/Apple 1⁄3 Cup (5.33 tbs), julienned
  Yellow sweet pepper 1⁄3 Cup (5.33 tbs), julienned
For the sauce
  Korean mustard paste 1⁄2 Tablespoon
  Honey 2 Tablespoon
  Vinegar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1 Teaspoon
  Salt 1⁄8 Teaspoon

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!

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Korean Salad Of Chicken And Vegetables
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!

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