Refreshing Chicken Cold Salad
A Healthy and Refreshing Chicken Cold Salad Perfect for Lunch Boxes, Especially When You Lack Appetite
When your appetite is low, you often crave nourishing or healthy meals. While most prefer warm dishes for nourishment, this chicken cold salad, combining chicken breast with fresh vegetables, is perfect for reigniting your appetite and using up leftover vegetables from the fridge – a win-win! It’s a dish that requires minimal cooking; you just need to skillfully chop the vegetables! For a unique twist, I added ground sesame seeds to the mustard sauce, making it even nuttier and exceptionally delicious. Enjoy this delightful chicken dish with our dining table recipe!
Main Ingredients
- 1 green bell pepper
- 1 red bell pepper
- 200g cherry tomatoes
- 1/2 cucumber
- 100g onion
- 20g perilla leaves (about 10 leaves)
- 2 eggs
Ingredients for Boiling Chicken Breast
- 400g chicken breast
- 1 bay leaf
- 4-5 whole black peppercorns
- 5g ginger (sliced)
- 10g garlic (whole cloves)
Sesame Mustard Sauce
- 1 Tbsp prepared mustard
- 1 Tbsp ground sesame seeds
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp vinegar
- 400g chicken breast
- 1 bay leaf
- 4-5 whole black peppercorns
- 5g ginger (sliced)
- 10g garlic (whole cloves)
Sesame Mustard Sauce
- 1 Tbsp prepared mustard
- 1 Tbsp ground sesame seeds
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin (or cooking wine)
- 2 Tbsp vinegar
Cooking Instructions
Step 1
Boil the chicken breast first. In a pot, place the 400g chicken breast along with 1 bay leaf, 4-5 whole black peppercorns, 5g of sliced ginger, and 10g of whole garlic cloves.
Step 2
Add enough water to cover the chicken breast and boil for 15 to 20 minutes until thoroughly cooked. Adjust the cooking time based on the thickness of the chicken breast. Make sure to check the inside to ensure it’s fully cooked.
Step 3
While the chicken is boiling, let’s make the egg crepes. Crack 2 eggs into a bowl, add a pinch of salt, and whisk well. For a smoother crepe, strain the mixture through a fine-mesh sieve.
Step 4
Lightly grease a preheated non-stick pan with a paper towel dipped in oil. Over low heat, pour a thin layer of the egg mixture to create a crepe. Let it cook briefly on each side. After cooking, allow the egg crepes to cool slightly before slicing; this makes them easier to handle.
Step 5
Remove the boiled chicken breast from the pot and let it cool completely. Once cooled, the chicken breast will be easier to shred or slice without losing its shape, resulting in a better texture.
Step 6
Now, let’s prepare the delicious sesame mustard sauce. In a bowl, combine 1 Tbsp prepared mustard, 1 Tbsp ground sesame seeds, 2 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 Tbsp vinegar. Whisk everything together until the sugar is fully dissolved and the ingredients are well combined.
Step 7
Begin preparing the vegetables. Thinly julienne 100g of onion using a mandoline slicer or by hand. Be cautious when using sharp tools to avoid injury. Rinse the julienned onion in cold water 2-3 times to remove its pungent and sharp flavor, then drain it well.
Step 8
Wash 20g of perilla leaves (about 10 leaves) thoroughly and pat them dry. Fold them in half and thinly slice them into ribbons. Combine the sliced perilla leaves with the drained julienned onion.
Step 9
For added color and visual appeal, I’ve prepared one green bell pepper and one red bell pepper. These will be thinly julienned for a beautiful and tasty cold salad.
Step 10
Cut the bell peppers in half, remove the seeds, and then julienne them into bite-sized pieces. Ensuring the seeds are completely removed will prevent any bitterness.
Step 11
For the cucumber, peel it using a vegetable peeler (rotary peeling is recommended) and remove the seeds. Then, julienne it thinly to maintain a crisp texture and prevent it from becoming mushy. Rotary peeling helps reduce excess water.
Step 12
You can use the 200g of cherry tomatoes as they are, but cutting them into quarters will make them easier to eat with the dressing and other ingredients.
Step 13
Slice the cooled egg crepes into thin, bite-sized strips.
Step 14
Shred the completely cooled chicken breast along the grain or slice it. Shredding allows the dressing to penetrate better, enhancing the flavor. Lightly season the shredded chicken with salt to your preference.
Step 15
Everything is now ready! Arrange the prepared chicken breast, vegetables, and egg crepes beautifully on a serving dish. I’ve portioned them individually for easy packing in a picnic lunch box. For a family-style meal at home, combine all the ingredients in a large bowl, generously pour over the prepared sauce, and toss to serve. Enjoy a delightful meal with this refreshing and flavorful chicken cold salad!
