Refreshing Tomato Chicken Breast Cold Salad
Refreshing Tomato Chicken Breast Cold Salad
Sweet & Sour! An Super Easy Recipe for Tomato Chicken Breast Cold Salad
Using readily available and affordable ingredients like fresh water parsley, crisp bean sprouts, juicy tomatoes, and mild onions from the market, I’ve created a delightful Tomato Chicken Breast Cold Salad. This dish offers a vibrant mix of textures and a refreshing, tangy flavor that’s perfect for stimulating your appetite. It’s incredibly simple to make, making it a fantastic option for any meal.
Main Ingredients- 2 small tomatoes (or 1 large tomato)
- 1 red chili pepper (or red bell pepper)
- 1 green chili pepper (or green bell pepper)
- 1 can of chicken breast (drained)
- 2 handfuls of fresh water parsley (about 100g)
- 2 handfuls of crisp bean sprouts (about 100g)
- 1/4 medium onion
Sweet & Sour Dressing- 2 Tbsp soy sauce
- 1 Tbsp ‘Yeondu’ (a type of Korean soup soy sauce, or use light soy sauce)
- 2 Tbsp sugar
- 1.5 Tbsp vinegar
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp ‘Yeondu’ (a type of Korean soup soy sauce, or use light soy sauce)
- 2 Tbsp sugar
- 1.5 Tbsp vinegar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, bring a pot of water to a boil. Once boiling, add the thoroughly washed bean sprouts and blanch for about 30 seconds. Be careful not to overcook them, as they can become mushy.
Step 2
After removing the bean sprouts, add the washed water parsley to the same boiling water and blanch briefly for about 10 seconds. Water parsley has a delicate flavor, so it’s best not to cook it for too long.
Step 3
Rinse the blanched bean sprouts and water parsley under cold water to stop the cooking and cool them down. Then, gently squeeze out as much water as possible with your hands. This step is crucial to prevent the salad from becoming watery and to ensure the dressing is well absorbed. Once squeezed, chop the vegetables into bite-sized pieces and place them in a large bowl.
Step 4
Now, let’s prepare the other ingredients. Drain the chicken breast from the can and flake it apart with a fork. Thinly slice the onion. Remove the seeds from the red and green chili peppers (or bell peppers) and slice them thinly as well. Add the flaked chicken breast, sliced onion, and chili peppers to the bowl with the bean sprouts and water parsley. (Note: Instead of canned chicken breast, you can also boil a fresh chicken breast, let it cool, and then shred it.)
Step 5
Let’s make the delicious dressing! In a small bowl, combine the soy sauce, Yeondu (or light soy sauce), sugar, and vinegar. Stir well until the sugar is dissolved. You can adjust the amount of vinegar to your preference.
Step 6
Pour the prepared dressing over the ingredients in the large bowl. Using chopsticks or a spatula, gently toss everything together until the dressing is evenly distributed amongst all the ingredients. The key is to mix gently so as not to break down the vegetables.
Step 7
Finally, add the chopped small tomatoes (or 1 large tomato, chopped) and toss gently one more time. The fresh burst of tomato flavor and texture will elevate the salad. Drizzle with sesame oil for a final touch of aroma and flavor. Your cold salad is now ready!
Step 8
And there you have it – a visually appealing and delicious Tomato Chicken Breast Cold Salad! It’s a wonderful dish to enjoy when you’re craving something light and refreshing, and it makes for an excellent healthy weekend brunch option. Its bright, invigorating taste is sure to delight everyone’s palate.
