Korean shredded chicken salad is made with poached chicken breast fillets and colourful garden vegetables. These are then mixed with creamy walnut sesame mayo dressing. Despite the creamy dressing used, the whole salad combination tastes healthy and light. Perfect as a spring and summer lunch!
Korean Shredded Chicken Salad (Dakgogi Naengchae, 닭고기 냉채)
Korean shredded chicken salad is a popular summer appetiser in Korea. It is known to bring lost appetite and energy back. Typically the shredded chicken is served with spicy tangy mustard sauce.
Frankly speaking, the whole concept of Korean chicken salad isn’t something I am familiar with. The other day, I even called my sister in Korea just to verify that I wasn’t the only one in my household who missed out on this delish dish. 😉
Maybe, it didn’t click with my mum or we just lived on the wrong side of the town, I just don’t recall ever eating Korean chicken salad as I was growing up in Korea! Then you might be wondering why I’m sharing this recipe and how I came up with it?
Well, a few weeks ago, I got a recipe request from one of my email subscribers for Korean chicken salad. A very basic description was that chicken was mixed in with a little bit of mayonnaise and a hot mustard sauce. And it was creamy.
So I looked around on the web and I found a few Korean chicken salad recipes that appealed to me.
I tried a few different combinations and variations a couple of times and I came up with the below recipe. (The original recipe source is linked below if you would like to take a look. Though, it’s written in Korean.)
Contrary to its popularity, I didn’t add any hot mustard sauce in the recipe, so it might be only half-way similar to what my reader requested. But I tell you, this is so good. Even my husband likes it! (He doesn’t normally like salad!)
While this Korean shredded chicken salad is made with creamy mayonnaise and walnuts and sesame seeds, when you combine it with the chicken breast fillets and green salad mix, it all balances out! It doesn’t feel or taste heavy. Rather it tastes light and healthy!
So I hope you give this recipe a try soon! It’s now my go to lunch!
Ingredients for Korean Shredded Chicken Salad, for 2 servings (as main meal)
Main
- 300g/11 ounces chicken breast fillets
- 10g/0.4 ounces ginger, thinly sliced
- 1 Tbsp rice wine (mirin)
- Some water (about 5 cups) to boil the chicken
- 50g/1.8 ounces salad mix, rinsed and drained
- 50g/1.8 ounces baby spinach, rinsed and drained
- 40g/1.4 ounces red bell pepper, julienned
- 40g/1.4 ounces yellow bell pepper, julienned
- 40g/1.4 ounces green bell pepper, julienned
- 40g/1.4 ounces cherry tomatoes, halved
- 1 English cucumber, seeds removed, julienned
Walnut sesame mayo dressing (Mix these in a bowl)
- 4 Tbsp walnuts, finely ground
- 3 Tbsp roasted sesame seeds, finely ground
- 6 Tbsp mayonnaise (I used Japanese mayonnaise)
- 1 and 1/2 Tbsp apple cider vinegar
- 1 Tbsp freshly squeezed orange juice
- 1 tsp fine sea salt
*1 Tbsp = 15 ml, 1 Cup = 250 ml
**If you want more light and fruity dressing, check out my yuzu sauce!
***Salad recipe inspired by Korean magazine – Ibapcha, Dressing recipe adapted from Super Recipe
How to Make Korean Shredded Chicken Salad With Sesame Mayo Dressing
- Boil the water on medium high heat. Once the water is rolling boiling, add the ginger, rice wine and chicken breast fillets. Boil until the chicken is fully cooked (about 12 mins, covered). Drain the water and cool down the chicken (about 5 mins). Tear the chicken with your hands.
- Combine all the vegetables, chicken and the dressing in a large salad bowl and lightly mix with your hands. Serve.
Korean Shredded Chicken Salad with Creamy Sesame Mayo Dressing
Ingredients
MAIN
- 300 g chicken breast fillets
- 10 g ginger (thinly sliced)
- 1 Tbsp rice wine (mirin)
- 5 cups water (to boil the chicken)
- 50 g salad mix (rinsed and drained)
- 50 g baby spinach (rinsed and drained)
- 40 g red bell pepper (julienned)
- 40 g yellow bell pepper (julienned)
- 40 g green bell pepper (julienned)
- 40 g cherry tomatoes (halved)
- 1 English cucumber (seeds removed, julienned)
WALNUT SESAME MAYO DRESSING (MIX THESE IN A BOWL)
- 4 Tbsp walnuts (finely ground)
- 3 Tbsp toasted sesame seeds (finely ground)
- 6 Tbsp mayonnaise (I used Japanese mayonnaise)
- 1.5 Tbsp apple cider vinegar
- 1 Tbsp freshly squeezed orange juice
- 1 tsp fine sea salt
Instructions
- Boil the water on medium high heat. Once the water is rolling boiling, add the ginger, rice wine and chicken breast fillets. Boil until the chicken is fully cooked (about 12 mins, covered). Drain the water and cool down the chicken (about 5 mins). Tear the chicken with your hands.
- Combine all the vegetables, chicken and the dressing in a large salad bowl and lightly mix with your hands. Serve.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
