Tangy Chicken Salad with Mustard Dressing
Chicken Mustard Cold Salad
It’s a tiring day with the humid and hot weather after continuous rain. My middle school daughter is in the middle of her final exams, and the bad weather is making it even harder for her. I made this dish to stimulate her appetite and cheer her up in this hot weather. Try this dish with tender, lean chicken breast combined with refreshing vegetables, all tossed in a zesty mustard sauce. The sharp mustard sauce will cleanse your palate and leave it feeling fresh! It’s great as a special treat or even as an impressive dish for guests.
Main Ingredients- 2 Chicken Breasts
- 1/2 each of Colorful Bell Peppers (e.g., red, yellow)
- 1 Cucumber
- 1/2 Pear
For Boiling the Chicken (to remove gamey smell)- 1 Green Onion
- 5 cloves Garlic
- 10 Peppercorns
- 1/2 inch Ginger
Zesty Mustard Dressing- 1 Tbsp Prepared Mustard (Konjac Mustard)
- 1 tsp Soy Sauce
- 2 Tbsp Vinegar
- 2 Tbsp Water
- 1/2 Tbsp Mayonnaise
- 1 tsp Salt
- 2 tsp Sugar
- 1 Green Onion
- 5 cloves Garlic
- 10 Peppercorns
- 1/2 inch Ginger
Zesty Mustard Dressing- 1 Tbsp Prepared Mustard (Konjac Mustard)
- 1 tsp Soy Sauce
- 2 Tbsp Vinegar
- 2 Tbsp Water
- 1/2 Tbsp Mayonnaise
- 1 tsp Salt
- 2 tsp Sugar
Cooking Instructions
Step 1
First, rinse the chicken breasts thoroughly under running water. In a pot, add enough water to cover the chicken and bring it to a boil. Once boiling, add the green onion, garlic cloves, peppercorns, and ginger to infuse flavor and remove any gamey smell. Boil the chicken breasts until fully cooked (about 15-20 minutes). Once cooked, remove the chicken from the pot and let it cool slightly. Then, shred the chicken along the grain into bite-sized pieces. While the chicken is cooking, prepare the dressing. In a small bowl, combine the prepared mustard, soy sauce, vinegar, water, mayonnaise, salt, and sugar. Whisk well with a whisk until smooth and well combined, creating a delicious mustard sauce.
Step 2
Now, let’s prepare the fresh vegetables. For the cucumber, first peel it using a vegetable peeler, scoop out and discard the seedy core, then julienne it thinly. For the sweet pear, peel it, remove the core, and julienne it into similar thin strips as the cucumber. Also, julienne the colorful bell peppers after removing the seeds.
Step 3
It’s time to plate this beautiful dish. Take a wide, flat serving plate. Arrange the julienned cucumber, pear, and bell peppers around the edge of the plate, alternating colors for an attractive presentation. In the center, mound the shredded chicken breast, creating a visually appealing centerpiece for the cold salad.
Step 4
The best time to enjoy this dish is right before eating! Drizzle the prepared zesty mustard dressing generously over the chicken and vegetables. You can adjust the amount of dressing to your preference. Gently toss everything together with chopsticks or a fork until well combined. Your refreshing and tangy Chicken Mustard Cold Salad is now ready to be served and enjoyed! It tastes even better when served chilled.
