Korean Chicken Salad (Dak Naengchae)

High-protein poached chicken breast pairs with crisp vegetables and sweet pear for a light, nutrient-dense Korean cold salad.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lb) cooked shredded chicken breast · 825 kcal in the whole recipe
• 2 medium cucumbers (200 g), julienned · 32 kcal in the whole recipe
• 1 medium carrot (120 g), julienned · 49 kcal in the whole recipe
• 1 Korean pear or firm pear (150 g), julienned · 86 kcal in the whole recipe
• 150 g (5 oz) romaine lettuce, chopped · 26 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 2 tbsp rice vinegar or white vinegar (30 g) · 6 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tbsp honey (15 g) · 46 kcal in the whole recipe
• 1 tbsp sesame oil (13 g) · 115 kcal in the whole recipe
• 1 tsp toasted sesame seeds (5 g) · 32 kcal in the whole recipe
• Pinch of black pepper

Method

1. Whisk minced garlic, rice vinegar, low-sodium soy sauce, honey, sesame oil, and black pepper in a small bowl until well combined.

   

2. Place the chopped romaine lettuce, julienned cucumber, carrot, and pear into a large salad bowl.

   

3. Add the cooked shredded chicken breast on top of the vegetables and pear.

   

4. Pour the garlic-vinegar soy dressing over the salad and toss gently to combine.

   

5. Garnish with toasted sesame seeds and serve chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.