Spicy & Tangy Chicken Breast Salad with Mustard Dressing
[Spicy & Tangy Chicken Breast Salad]
Hello! This is Igeupsik. Today, we’ll be making a refreshing chicken breast salad with vegetables, tossed in a zesty mustard dressing. This popular school cafeteria menu item is simple yet offers a uniquely delightful taste. Let’s get cooking!
Ingredients (for 60 servings)- 3kg Chicken Breast: Use fresh chicken breast for a satisfyingly chewy texture.
- 5 Cucumbers: Add crispness and a refreshing touch. Slice thinly on the bias.
- 1 Carrot: For color and a hint of sweetness. Julienne thinly.
- 2 Onions: For a mild pungent flavor and aroma. Slice thinly into strips.
- 3 Bell Peppers (various colors): For vibrant colors and a crisp bite. Julienne thinly.
- 2 Green Onions: For a fresh aromatic flavor. Slice thinly or julienne.
Dressing- 200g Whole Grain Mustard: The seeds add a delightful pop and rich flavor.
- 200g Sugar: Balances the tangy and spicy notes.
- 400g Prepared Mustard (Yellow Mustard): The key ingredient for a spicy kick and pungent aroma. Adjust quantity to your preference.
- 200g Whole Grain Mustard: The seeds add a delightful pop and rich flavor.
- 200g Sugar: Balances the tangy and spicy notes.
- 400g Prepared Mustard (Yellow Mustard): The key ingredient for a spicy kick and pungent aroma. Adjust quantity to your preference.
Cooking Instructions
Step 1
Prepare the Chicken Breast: Lightly season the 3kg of chicken breast with salt, pepper, and a splash of mirin (or cooking wine). Steam the chicken using an oven’s steam function or a steamer until tender and moist (approx. 20-25 minutes). Once cooked, let it cool slightly, then shred it into bite-sized pieces along the grain. This method ensures a moist and tender texture.
Step 2
Prepare the Vegetables: Thinly julienne the onions, carrots, and bell peppers. Prepare the green onions by slicing them thinly or into long strips as desired. Wash the cucumbers, trim the ends, and slice them thinly on the bias. Slicing all vegetables to a similar thickness ensures even distribution of the dressing and a pleasant mouthfeel.
Step 3
Mix Everything Together: In a large bowl, combine the shredded chicken breast and all the prepared vegetables. Add the 200g of whole grain mustard, 200g of sugar, and 400g of prepared mustard. Gently toss everything together, being careful not to mash the ingredients, until the dressing evenly coats the chicken and vegetables. Taste and adjust seasoning if needed, adding more salt, sugar, or prepared mustard to suit your preference.
Step 4
Garnish and Serve: Transfer the mixed salad to a serving dish. Garnish with toasted sesame seeds or finely chopped scallions for an attractive presentation. This dish is best served chilled, so refrigerate it before serving for an extra refreshing taste!
