Instructions

1. Prepare the following, adding each to a medium saucepan as it is completed: Trim 1 medium scallion and halve crosswise. Peel 3 of the garlic cloves and 1 (1/2-inch) piece ginger if using.
2. Add 2 boneless, skinless chicken breasts, 10 whole black peppercorns, and enough cool water to cover the chicken by an inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer. Cover and simmer until the chicken is cooked through and registers at least 165°F in the thickest part, about 15 minutes.
3. Turn off the heat. Pour the chicken and cooking liquid through a strainer set in the sink, then rinse the chicken under cold water to cool slightly and remove the aromatics. Return the chicken to the saucepan and add enough cold water to cover.
4. Mince the remaining 1 garlic clove and place in a small bowl or jar. Add 3 tablespoons honey, 2 tablespoons toasted white sesame seeds, 2 tablespoons of the rice or apple cider vinegar, 1 tablespoon Korean hot spicy yellow mustard, 1 tablespoon toasted sesame oil, and 1/2 teaspoon kosher salt. Whisk or seal and shake the jar until well combined.
5. Prepare an ice bath by filling and a medium bowl with ice cubes and water. Add the remaining 1 tablespoon vinegar. Halve and thinly slice 1 medium red onion. Add to the cold vinegar bath and stir to combine; let sit while you finish the salad.
6. Prepare the following, adding each to the same large bowl as you complete it: Trim and thinly slice 1 medium red bell pepper and 1 medium yellow bell pepper. Peel, halve, and scrape the watery center from 1 medium English cucumber; cut into matchsticks. Peel, pit, and thinly slice 1 medium mango lengthwise, then halve the pieces crosswise.
7. Drain the red onion and pat dry with paper towels, then add to the bowl of vegetables. Drain the chicken breasts, shred into bite-sized pieces, and add to the bowl of vegetables. Drizzle with the dressing and toss until well-coated. Garnish with more toasted white sesame seeds if desired.