Chicken and Shrimp Salad with Mustard Sauce

Kate Kim



For the Salad

2 chicken breast fillets
10 cocktail shrimp
2 stalks of celery
1 cucumber
½ a yellow bell pepper
½ an orange bell pepper
½ a red onion

For the Mustard Sauce:

½ cup of the broth from boiling the chicken
1 teaspoon of seasoned soy sauce
3 tablespoons of prepared mustard
1 teaspoon of orange juice
1 ½ tablespoons of vinegar
1 teaspoon of salt
1 tablespoon of sugar




1. Boil the chicken breasts in 3 cups of water. Once cooked, remove the chicken, let it cool, then shred it. Keep the chicken refrigerated. Save ½ cup of the broth for the sauce.



2. Blanch the shrimp in boiling water, then plunge into ice water. Drain well, slice in half, and refrigerate




3. Slice the celery into thin, 3cm pieces. Blanch in boiling water, then cool in ice water like the shrimp. Drain well



4. Slice the cucumber in half-moon shapes after splitting it in half. Season with ⅓ teaspoon salt and 1 teaspoon sugar for about 5 minutes, then squeeze out the excess moisture. Julienne the bell peppers and onion, then soak in ice water and drain well



5. In a large bowl, combine all the prepared vegetables and chicken. Mix the ingredients listed under 'Mustard Sauce' and pour half over the salad, tossing lightly.


6. Serve the salad on plates, drizzling the remaining sauce over the top.


Neo Cook's Secrets

* Add celery leaves and green onions when boiling the chicken to reduce any gamey taste!

** Make sure to thoroughly drain the vegetables after preparing them to prevent wateriness during the meal

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