Refreshing Chicken Breast Salad (Dak-gaseumsal Naengchae)
Easy Chicken Breast Cold Salad, Summer Delicacy Dak-naengchae Recipe, Healthy Chicken Breast Salad Recipe
Introducing a light and refreshing chicken breast cold salad perfect for hot summer days. This healthy chicken breast salad recipe is low in calories, making it a guilt-free option for those on a diet. The harmonious blend of sweet and tangy cold salad dressing, crisp vegetables, and tender chicken breast is simply exquisite.
Main Ingredients
- 100g cooked chicken breast (pre-cooked, microwaveable or boiled)
- 1/2 cucumber
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 2 imitation crab sticks (approx. 70g)
Sweet & Tangy Cold Salad Dressing
- 2/3 Tbsp prepared mustard
- 4 Tbsp vinegar
- 0.7 Tbsp soy sauce
- 1.5 ~ 1.7 Tbsp sugar (adjust to taste)
- 0.3 Tbsp minced garlic
- 1 pinch salt
- 2/3 Tbsp prepared mustard
- 4 Tbsp vinegar
- 0.7 Tbsp soy sauce
- 1.5 ~ 1.7 Tbsp sugar (adjust to taste)
- 0.3 Tbsp minced garlic
- 1 pinch salt
Cooking Instructions
Step 1
First, wash the cucumber thoroughly. Rubbing it with coarse salt can help clean it even better. Rinse under running water, then slice it diagonally about 3mm thick. Following the same thickness, cut it into long julienne strips.
Step 2
Wash the red and yellow bell peppers under running water. Use a knife to remove the stems and core, then halve them and scrape out all the seeds. Slice them thinly into julienne strips. This adds beautiful color and makes the salad more appealing.
Step 3
Peel the imitation crab sticks. Put on disposable gloves and shred them into bite-sized pieces. Try to shred them along the grain to maintain a pleasant texture without completely crushing them.
Step 4
Using pre-cooked, microwaveable chicken breast (100g pack) makes preparing this cold salad incredibly easy, as it only needs heating. If you are using frozen or fresh chicken breast, place it in a pot with aromatics (like peppercorns, bay leaves) and water. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes until cooked through.
Step 5
For the pre-cooked chicken breast, slightly open the packaging or poke a few holes. Microwave for 40 seconds to 1 minute. Be careful not to overheat, as it can become dry and tough.
Step 6
Let the microwaved chicken breast cool slightly before handling, as it will be hot. Once it’s cool enough to touch, shred it by hand along the grain for a tender texture. (If it’s difficult to shred, you can also thinly slice it with a knife following the grain.)
Step 7
Now, let’s make the delicious cold salad dressing. Start by measuring out 2/3 tablespoon of prepared mustard.
Step 8
Next, add 4 tablespoons of fresh vinegar.
Step 9
Prepared mustard can be lumpy and hard to mix, so it’s best to first whisk it with the vinegar. Alternatively, add all the dressing ingredients together and use a whisk to combine them smoothly. This ensures the dressing ingredients are evenly incorporated without lumps.
Step 10
Add 1.5 to 1.7 tablespoons of sugar for a touch of sweetness. You can adjust the amount of sugar to your preference.
Step 11
Add 0.7 tablespoons of soy sauce for umami, 0.3 tablespoons of minced garlic for a subtle kick, and finally, 1 pinch of salt to season.
Step 12
Using a spoon or a small whisk, mix all the dressing ingredients thoroughly until no lumps remain. Once everything is uniformly combined, your delicious cold salad dressing is ready. Taste it and adjust the amounts of mustard, vinegar, or sugar to perfectly suit your palate.
Step 13
Prepare your serving plate. Arrange the julienned cucumber, bell peppers, and shredded imitation crab sticks around the edge of the plate in an appealing way. Presenting it like a flower will make it look even more appetizing.
Step 14
Finally, place the prepared chicken breast in the center of the plate. This completes your beautiful chicken breast cold salad, or Dak-naengchae. It’s best enjoyed chilled!
