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Korean Chicken Salad

Category: Healthy Recipes, Salads, Lunch/Snacks

 Ingredients List

  • 2 chicken breasts, boneless & skinless
  • 1 Asian cucumber or English cucumber, seeded and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 medium white onion thinly sliced
  • For poaching chicken:
  • 1 onion or leak, cut into chunks
  • 5 garlic cloves
  • 2 ginger slices
  • 2 bay leaves
  • 2 tablespoon rice wine
  • 1/2 teaspoon Korean red ginseng powder, optional
  • For the dressing:
  • 2 tablespoon toasted sesame seeds
  • 2 teaspoon Korean mustard, yeongeoja
  • 1 tablespoon soy sauce
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon water
  • pinch salt


In a sauce pan add the chicken and other poaching ingredients, pour water to cover all. Bring to low heat and poach you chicken for 25-30 minutes. Take the chicken out and discard the rest.
Cool you chicken and shred into bite size pieces. Let them chill until ready to use.
Sprinkle 1/2 tsp salt over cucumber slices and toss. Let it sit for 10-15 minutes to extract the moist. Rinse the cucumber slices once and squeeze out to remove water. Set aside.
To make the salad dressing, briefly crush the toasted sesame seeds in a mortar. Mix all the ingredients in a bowl.
In a mixing bowl combine chicken, cucumber, and onion. Drizzle the dressing over and toss well with your hand with gentle massaging motion. Serve cold or at room temperature.

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