Side Dishes

White Kimchi & Shredded Chicken Salad with Balsamic

Name: White Kimchi & Shredded Chicken Salad with Balsamic
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 80 g Chicken; 1 Bay leaf; 2 g Whole black peppercorns; 10 g Cheongju (rice wine); 100 g White kimchi (baek-kimchi); 30 g Tomato; 20 g Bell pepper; 20 g Carrot; 20 g Broccoli; 50 g Lettuce; 20 g Balsamic vinegar; 20 g Sugar; 20 g Olive oil; 0.1 g Salt

백김치닭살샐러드

Poached shredded chicken tossed with white kimchi, tomato, bell pepper, carrot, broccoli and lettuce, dressed with a simple balsamic vinaigrette. The white kimchi seasons the salad, reducing the need for salt.

📝 Step-by-Step Instructions

Barely cover the chicken with water, add the bay leaf, peppercorns and rice wine and simmer for about 20 minutes. Cool and shred.

White Kimchi & Shredded Chicken Salad with Balsamic — step 1

Blanch the broccoli in salted boiling water and cut small.

White Kimchi & Shredded Chicken Salad with Balsamic — step 2

Seed and dice the bell pepper, and cut the carrot into flat 5 cm strips.

White Kimchi & Shredded Chicken Salad with Balsamic — step 3

Soak the lettuce in water, then tear it into bite-sized pieces by hand.

White Kimchi & Shredded Chicken Salad with Balsamic — step 4

Mix the balsamic vinegar, sugar, olive oil and salt to make the dressing.

White Kimchi & Shredded Chicken Salad with Balsamic — step 5

Combine the chicken and white kimchi with the vegetables and add the dressing just before serving.

White Kimchi & Shredded Chicken Salad with Balsamic — step 6

📊 Nutrition Facts (per serving)

113.1Calories (kcal)

7.4 gCarbs

18.9 gProtein

0.9 gFat

232.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.