Dinner for 2

Chicken Salad with Pine Nut Dressing

Name: Chicken Salad with Pine Nut Dressing
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 tbsp pine nuts; 1 tbsp rice vinegar; 1 tbsp lemon juice; 2 tbsp water; 1 tsp hot mustard paste - gyeoja; 1 tbsp sugar; 1/2 tsp minced garlic; salt to taste (optional); 1 chicken breast; 1/4 onion; 1/2 stalk celery; 1/2 carrot; 3 cloves garlic; 1 bay leaf - optional; 1 handful spring mix or other salad vegetables of choice; 2 1/2 red radishes; 1/4 red bell pepper; 1/4 yellow bell pepper; 1 small kirby cucumber

Poached chicken and crisp vegetables pair with a tangy pine nut dressing for a fresh Korean-style salad.

$2.60per serving $$

25 minstart to table

2servings

Korean Dairy-free Gluten-free Budget Side dishes Lunches Dinners Summer

Ingredients

4 tbsp pine nuts
1 tbsp rice vinegar
1 tbsp lemon juice
2 tbsp water
1 tsp hot mustard paste - gyeoja
1 tbsp sugar
1/2 tsp minced garlic
salt to taste (optional)
1 chicken breast
1/4 onion
1/2 stalk celery
1/2 carrot
3 cloves garlic
1 bay leaf - optional
1 handful spring mix or other salad vegetables of choice
2 1/2 red radishes
1/4 red bell pepper
1/4 yellow bell pepper
1 small kirby cucumber

Steps

Place the chicken, onion, celery, carrot, garlic, and bay leaf in a 2-quart saucepan, cover with water, and simmer for 15 minutes until the chicken reaches 165 F.
Remove the chicken and vegetables, cool them for 3 minutes, then shred the chicken and slice the vegetables.
Crush the pine nuts and whisk them with the vinegar, lemon juice, water, mustard, sugar, minced garlic, and salt for 3 minutes.
Slice the radishes, bell peppers, and cucumber into thin pieces.
Toss the spring mix, sliced vegetables, shredded chicken, and dressing in a large bowl for 2 minutes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.