Chicken and Mustard Cold Salad
Chicken and Mustard Cold Salad
Spicy Chicken Mustard Cold Salad Made with Leftover Baeksook (Boiled Chicken)
I made this for my family members who don’t eat vegetables.
Ingredients- Leftover boiled chicken meat, appropriate amount
- 5 mini bell peppers
- 1/4 carrot
- 2 lettuce leaves
- 1/2 cucumber
Dressing- 1.5 Tbsp mustard
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 4 Tbsp vinegar
- 1.5 Tbsp mustard
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 4 Tbsp vinegar
Cooking Instructions
Step 1
Prepare the leftover chicken meat from a previous baeksook (Korean boiled chicken) or chicken soup. Shred the chicken meat along the grain into bite-sized pieces. Removing bones or tough parts and using only the meat will result in a more tender texture.
Step 2
Wash the mini bell peppers and remove the seeds. Slice them thinly into julienne strips, aiming for a vibrant mix of colors. Using a variety of colors will make the dish visually appealing.
Step 3
Wash the cucumber thoroughly under running water. Cut it in half lengthwise and gently scoop out the seedy core before julienning it. This step helps to reduce the mushy texture often found in cucumber seeds, ensuring a crisper bite.
Step 4
In a small bowl, combine the mustard, soy sauce, sugar, and vinegar. Whisk together until well blended to create the mustard dressing. You can adjust the sugar to your preference, and if the pungent kick of mustard is too strong, feel free to reduce the amount. Ensure the sauce is thoroughly mixed for an even flavor.
Step 5
Arrange the prepared shredded chicken, julienned bell peppers, and cucumber attractively on a serving plate. You can add lettuce leaves for a more abundant and fresh presentation. Just before serving, drizzle the prepared mustard dressing over the top. The sharp mustard aroma and the sweet-and-sour flavor will blend together, creating a refreshing appetizer that stimulates the appetite. Enjoy immediately to savor the delightful combination of crisp vegetables, tender chicken, and the invigorating mustard sauce.
