Tangy and Creamy Mexican Salad
A tangy drinking-snack salad made with leftover chicken breast and vegetables tossed in a prepared yellow mustard and mayonnaise dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-dish meal for 2 to 3 servings is a quick way to use up holiday leftover chicken breast and vegetable scraps. Mayonnaise blended with prepared yellow mustard gives it a sharp, tangy kick that pairs wonderfully as a beer snack. Sifting hard-boiled egg yolks through a sieve on top gives it a tidy, finished look.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Gimbap Ingredients
- Cooked rice
- Yellow pickled radish (danmuji)
- Ham
- Carrot
- Ancestral rite seasoned vegetables (jesa-namul)bracken fern, spinach, bellflower root
Mexican Salad Ingredients
- Apple1/4
- Cucumber1/2
- Carrota little
- Ham (or imitation crab stick, crab stick (crami))a little
- Chicken breasta little
- Bell pepper (or bell pepper)1/4
- Boiled egg2
Sauce
- Mayonnaise4 tbsp
- Prepared yellow mustard1 tsp
- Vinegar1 tsp
- Honey (or sugar, corn syrup (mulyeot))1 tbsp
- Salta little
- You can use imitation crab meat or fish cakes instead of ham in the gimbap.
- Slicing dongchimi radish to match the length of danmuji makes very tasty gimbap.
- If using mustard powder, mix 1 tsp of mustard powder with 1 tsp of lukewarm water before adding; if you do not care for sharp mustard, you can substitute 1 tbsp of American or honey mustard instead.
Steps
Place the namul vegetables at the bottom and the carrot, ham, and pickled radish above them so it rolls up neatly.
Shred the chicken breast along the grain and pat dry with paper towels. Thinly julienne the ham and stir-fry it lightly in an ungreased pan.
Hard-boil the eggs, slice the whites thinly, and save the yolks to scatter over the top at the very end.
Julienne the vegetables to the same length.
Mix the measured ingredients to make the dressing.
I like a sharp kick, so I added a little prepared yellow mustard, but if you dislike it or are making this for children, you can substitute mustard instead.
Place all the ingredients in a bowl, pour in the dressing, and toss gently.
Toss in the egg whites at the very end after the other ingredients are mixed.
Arrange the salad on a plate.
Pass the egg yolks through a sieve over the salad, then drizzle with ketchup or another sauce of your choice.
Makes you think of beer, doesn't it? Hahaha!
Instead of getting tired of holiday food, enjoy it deliciously right to the end like this.
Have a wonderful day today.
Host: Ppunwife http://blog.naver.com/ppunwife/140048066116
Ppunwife's tips
- If making gimbap feels like too much trouble, finely chop all the ingredients, stir-fry lightly with cold cooked rice, and shape into rice balls for a tasty alternative.
- Toss in the egg whites at the very end after the other ingredients are mixed.
FAQ
What should I do if the sharp kick of prepared yellow mustard is too strong?
If you are serving children or find the pungency too intense, substitute 1 tbsp of American or honey mustard in place of the prepared yellow mustard.
Can I use mustard powder instead of prepared yellow mustard?
Yes, mix 1 tsp of mustard powder with 1 tsp of lukewarm water, and you can blend it right into the dressing.
Can I use something else instead of leftover ham?
If you do not have ham, thinly sliced crab sticks or imitation crab meat make great substitutes.
Do I toss the boiled eggs together with the dressing?
Toss the whites gently at the very end after mixing the other ingredients, and pass the yolks through a sieve over the plated salad as a garnish.
