Chicken Breast and Seaweed Salad: A Perfect Harmony of Refreshment and Savory Notes
Refreshing Seaweed Salad with Tender Chicken Breast
Discover a delightful new flavor by adding shredded chicken breast to your classic seaweed salad! American chicken breasts are known for their ample meat, making them perfect for dishes you want to enjoy over time. This recipe is a great way to utilize them. Enjoy this healthy and delicious dish that’s perfect for special occasions or as part of a diet meal plan!
Main Ingredients
- 300g rehydrated seaweed (ensure it’s fully softened)
- 50g carrot (thinly julienned)
- 100g onion (thinly julienned)
- 100g chicken breast (cooked and shredded)
- 1 Tbsp minced garlic (freshly minced)
- 1 Tbsp chopped green onion (finely chopped)
Tangy Special Sauce
- 1 Tbsp soy sauce
- 2 Tbsp vinegar (adjust to your preference)
- 1/2 tsp stevia (sugar substitute, adjust sweetness)
- 1 tsp mustard (for a zesty kick)
- 1/2 tsp salt (to taste)
- 1 Tbsp soy sauce
- 2 Tbsp vinegar (adjust to your preference)
- 1/2 tsp stevia (sugar substitute, adjust sweetness)
- 1 tsp mustard (for a zesty kick)
- 1/2 tsp salt (to taste)
Cooking Instructions
Step 1
Begin by soaking the seaweed in cold water until fully rehydrated. While the seaweed softens, prepare the other ingredients. Utilizing fresh ingredients from your refrigerator will enhance the flavor. Julienne the carrots and onions for a crisp texture, and cook the chicken breast (by boiling or steaming) before shredding it into bite-sized pieces.
Step 2
Now, let’s make the special tangy sauce that will elevate your seaweed salad! In a bowl, combine the soy sauce, vinegar, stevia, mustard, and salt. Stir well until the sweetener dissolves, and set aside.
Step 3
After rehydrating for about 20 minutes, rinse the seaweed thoroughly. Then, blanch it in boiling water for approximately 5 seconds – be careful not to overcook, as it can become too slimy. Immediately rinse the blanched seaweed under cold water to cool it down, then squeeze out any excess moisture. (Don’t worry if the color seems unusual; it won’t affect the taste!)
Step 4
Once the excess water is squeezed out, cut the seaweed into bite-sized pieces. This will make it easier to enjoy its chewy texture.
Step 5
Pour the prepared tangy sauce over the seaweed. Gently toss to ensure the sauce coats the seaweed evenly.
Step 6
Add the julienned carrots and onions, along with the shredded chicken breast. Mix everything gently to combine without clumping, allowing the ingredients to absorb the delicious sauce.
Step 7
Finally, add the minced garlic and chopped green onions. Toss again to distribute them evenly. The fresh garlic and onion aromas will significantly enhance the overall flavor.
Step 8
Seaweed salad is best served chilled! Transfer the finished salad to a serving dish and refrigerate until cold. It’s a great dish to prepare first when making dinner, ensuring it’s perfectly chilled by mealtime.
Step 9
This is my first time making seaweed salad with chicken breast, and it’s surprisingly delicious! The combination of crisp vegetables, chewy seaweed, and tender chicken is fantastic. It offers a palate-cleansing refreshment, much like enjoying a cool radish kimchi on a cold winter day, making it an excellent choice for a healthy meal!
