Chilled Chicken Breast Salad with Mustard Dressing
Beat the Heat: Refreshing Chicken Breast Cold Salad with Zesty Mustard Dressing
When the weather gets too hot and your appetite dwindles, this Chilled Chicken Breast Cold Salad with Mustard Dressing is the perfect solution! The spicy kick from the mustard dressing awakens your senses, while the refreshing combination of crisp vegetables and tender chicken breast makes it incredibly delicious. It’s a low-calorie, high-protein dish packed with plenty of vegetables, making it an excellent choice for those watching their intake. Enjoy this cool and invigorating salad!
Main Ingredients- 150g Chicken breast (pre-cooked or microwaveable chicken breast)
- 1/2 Red bell pepper
- 1/2 Yellow bell pepper
- 1/2 Onion
- 1/2 Cucumber
- 2 Imitation crab sticks (surimi)
Mustard Dressing- 1/2 Tbsp Hot mustard paste (adjust to taste)
- 1 Tbsp Soy sauce
- 1/2 Tbsp Honey or corn syrup (adjust sweetness)
- 1 tsp Minced garlic
- 2 Tbsp Vinegar (adjust sourness)
- 2 Tbsp Water (adjust consistency)
- 1/2 Tbsp Hot mustard paste (adjust to taste)
- 1 Tbsp Soy sauce
- 1/2 Tbsp Honey or corn syrup (adjust sweetness)
- 1 tsp Minced garlic
- 2 Tbsp Vinegar (adjust sourness)
- 2 Tbsp Water (adjust consistency)
Cooking Instructions
Step 1
On sweltering days when you don’t want to turn on the stove, opt for convenient microwaveable chicken breast. Heat the chicken breast according to package instructions. Once heated, let it cool down slightly.
Step 2
Once the chicken breast has cooled a bit, shred it into bite-sized pieces. Shredding it along the grain will result in a more tender texture.
Step 3
Thinly slice half an onion into slivers and soak them in cold water for about 10 minutes. This process removes the pungent raw onion flavor, leaving a crisp and slightly sweet taste.
Step 4
Cut the yellow bell pepper in half, remove the seeds and white pith, and then slice it into thin strips. The vibrant color will add visual appeal to your dish.
Step 5
Prepare the red bell pepper in the same way as the yellow bell pepper: remove seeds and pith, then slice into thin strips. The colorful mix of vegetables makes the dish more attractive.
Step 6
Slice the cucumber into thin matchsticks, similar in length to the bell peppers. Cutting all the vegetables to a uniform size makes the salad look more appealing and easier to eat.
Step 7
Shred the imitation crab sticks by hand into bite-sized pieces. Their slightly chewy texture complements the chicken and vegetables nicely.
Step 8
In a small bowl, combine all the mustard dressing ingredients: hot mustard paste, soy sauce, honey, minced garlic, vinegar, and water. Whisk well until the honey or sugar is dissolved. Taste and adjust the vinegar or honey to your preference.
Step 9
Arrange the shredded chicken breast, sliced vegetables, and imitation crab sticks attractively on a serving plate. Drizzle the prepared mustard dressing generously over the top just before serving. The crisp vegetables and the zesty mustard dressing create a wonderfully refreshing flavor combination.
Step 10
This salad is substantial enough for a light meal thanks to the generous amount of chicken and vegetables, and its low-calorie profile makes it ideal for dieters or those managing their health. For a two-person serving, using 200-300g of chicken breast is recommended. It’s one of my go-to dishes when my appetite is low during hot weather because the cool, invigorating taste is so satisfying. I highly recommend giving it a try!
