Cold Chicken Salad (Dakgogi Naeng Chae)

Cold Chicken Salad (Dakgogi Naeng Chae)



2 kirby cucumbers, julienned

1/2 medium onion, sliced

1/2 red pepper, sliced

1/2  yellow pepper, sliced

1 boiled chicken breast, shredded

4 cups, lettuce, chopped


1 Tbsp wasabi paste

1 Tbsp water

1 Tbsp vinegar

2 tsp sugar

1/2 tsp sea salt

1/2 tsp sesame oil

1 tsp sesame seeds

1 tsp minced garlic

  1. Make sauce and set aside. Keep in fridge to keep it cold.
  2. Boil chicken breast in a pot of water, with pinch of salt, until easy to shred. Let it cool, shred and set aside.
  3. Prep all the vegetables and display them on a plate. Lay shredded chicken in the middle. Drizzle with sauce before serving. Mix and enjoy!

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