Korean Shredded Chicken Salad with Creamy Sesame Mayo Dressing

Step 1

Boil the water on medium high heat. Once the water is rolling boiling, add the ginger, rice wine and chicken breast fillets. Boil until the chicken is fully cooked (about 12 mins, covered). Drain the water and cool down the chicken (about 5 mins). Tear the chicken with your hands.

Step 2

Combine all the vegetables, chicken and the dressing in a large salad bowl and lightly mix with your hands. Serve.