Korean Chicken Salad (Dak Naengchae)

thekitchn.com

jkgourmet

1 medium scallion

4 cloves garlic, divided

1 (½-inch) piece ginger (optional)

2 boneless, skinless chicken breasts (about 1 pound total)

10 whole black peppercorns

3 tablespoons honey

3 tablespoons rice vinegar or apple cider vinegar, divided

2 tablespoons toasted white sesame seeds, plus more for garnish (see Recipe Notes)

1 tablespoon Korean hot spicy yellow mustard, such as Chung Jung On

1 tablespoon toasted sesame oil

½ teaspoon kosher salt

1 clove garlic

1 medium red onion (about 6 ounces)

1 medium red bell pepper (about 8 ounces)

1 medium yellow bell pepper (about 8 ounces)

1 medium English cucumber (about 12 ½ ounces)

1 medium ripe mango (about 12 ounces)

Directions at thekitchn.com

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