5.0 from 3 votes
Korean Chicken Salad (Dak Nangchae)
This Korean chicken salad combines with shredded poached chicken breast, cucumber, onion, and apple slices, then dressed with a tangy sesame mustard dressing. This light, mayo-free salad is great for BBQs and potluck parties.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 165 kcal
Course:
Salad
Cuisine:
Korean
Ingredients
- 2 chicken breasts boneless & skinless
- 1 inch ginger thinly sliced
- 1 Korean cucumber or English cucumber seeded and thinly sliced
- 1/2 tsp salt
- 1/2 medium white onion thinly sliced
- 1 sweet red apple thinly sliced
For salad dressing
- 4 tsp Korean mustard (yeongeoja) See notes below for substitute
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1 tbsp Korean plum extract (maeshil cheong) or apple juice
- 2 tsp sweet rice wine (mirim)
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds divided
Instructions
- Put a few thin slices of ginger in a pot of water. Bring to boil. Add the chicken breasts, reduce the heat to low and simmer for 5 minutes.
- Remove the pot from heat, and leave chicken breast to stand with lid on for 20 minutes or longer. Shred the chicken breast.
- Meanwhile, soak onion slices in cold water for 5 minutes, then drain; set aside.
- Slice cucumber in half lengthwise and scoop out the seeds. Slice the cucumber in thin diagonal slices. Sprinkle 1 teaspoon of salt on the cucumber slices and toss. Let sit for 5 minutes, then gently squeeze out the excess moisture from cucumber.
- In a small mortar, roughly grind up toasted whole sesame seeds with a pestle. Do not grind the sesame seeds too finely. You will want them coarsely crushed.
- In a small mixing bowl, combine Korean mustard paste, soy sauce, rice vinegar, honey, salt, Korean plum extract, rice wine, sesame oil and 1-1/2 tablespoon of crushed sesame seeds; mix well.
- Put the salad in a serving dish and garnish with the remaining crushed sesame seeds. Serve immediately or chill in the refrigerator up to 30 minutes.
Cup of Yum
Notes
- Korean mustard paste substitute -- If you can't find Korean mustard paste, you can use mustard powder mixed with warm water to form a paste. Combine 1 tablespoon hot mustard powder with half a teaspoon of water and allow the mixture to stand for 5-10 minutes before using.
Nutrition Information
Calories
165kcal
(8%)
Carbohydrates
11g
(4%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
645mg
(27%)
Potassium
426mg
(12%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
92IU
(2%)
Vitamin C
4mg
(4%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 165
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 645mg | 27% |
| Potassium | 426mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.