Korean salad with chicken potatoes and carrots. Korean carrot and chicken salad recipes

There are a huge number of salads in which chicken is among the main products, but only when using Korean-style carrots can such a multifaceted flavor design be achieved. The brisket itself is very tender and unobtrusive. Carrots, on the other hand, have a rather original, spicy taste. Due to this chicken salad, Korean carrots and prunes are incredible, bright and tasty. It is simply impossible to break away from them, as well as from. We suggest cooking all five and picking the best one.

Special cooking method chicken meat is the main distinctive feature this amazing salad with Korean carrot and chicken breast. It is not just boiled, but marinated and then fried. Naturally, in such a range of flavors, each product will show its own characteristics. taste qualities with special charm. Separately, it is worth mentioning the aroma of this excellent masterpiece. It is so bold and rich that already with the first breath of the air filled with it, just a brutal appetite flares up.

For a salad of chicken breast and Korean carrots, you need:

• 200 gr. chicken breast;
• 150 gr. white cabbage;
• 1 medium pickled cucumber;
• 100 gr. carrots in Korean;
• 2 gr. salt;
• 4 gr. pepper;
• 3 garlic cloves;
• 20 gr. refined vegetable oil.

Required ingredients for the marinade:

• 10 gr. sour cream;
• 10 gr. seasonings for poultry;
• 10 gr. butter.
• Required components for refueling:
• 30 gr. sour cream;
• 20 gr. mayonnaise;
• 15 gr. tomato sauce.

Salad with chicken breast and Korean carrot:

1. The brisket is immediately washed and cut into thin strips on a board, then transferred to a saucepan, butter, seasoning and sour cream are added, mixed, covered with a lid and marinated for at least three hours.
2. Already marinated chicken strips are laid out in a pan, oil is added and fried first on one side and then on the other, then divided into thinner fibers
3. The cabbage is washed and then chopped with a knife into thin strips.
4. Korean-style carrots are squeezed a little by hand, cut into several pieces.
5. A cucumber is cut into thin strips and mixed with carrots and cabbage.
6. Add to the composition and cooled chicken.
7. The next step is preparing the dressing. To do this, mix tomato sauce with sour cream and mayonnaise.
8. Finely chop the garlic and add to the salad.
9. Pour the salad with Korean carrots and chicken breast with the prepared sauce and mix with a spoon.

Tip: to make the chicken salad with Korean carrots more tender and airy, you can use Chinese cabbage instead of white cabbage. Its leaves are much softer, and the taste is not so sharp, one might even say sweetish.

Salad chicken breast, carrots in Korean

For most hostesses, it has long been no secret that chicken meat is simply perfect in combination with pineapples. This combination of products is increasingly common in holiday dishes. But about such a bold variation, when Korean-style carrots are also used in the salad, very few people know. Incredible contrasting flavor design, causing great delight in everyone who had a chance to try this marvelous chicken salad with Korean carrots.

Required components:

• 400 gr. chicken breast;
• 400 gr. pineapples from a jar;
• 200 gr. carrots in Korean;
• 50 gr. walnut kernels;
• 40 gr. parsley;
• 120 gr. mayonnaise.

Korean carrot salad with chicken:

1. The chicken breast is first washed, then laid out in a saucepan, poured with water, salt is added and boiled for twenty-five minutes. This time will be enough for it to boil properly. Cool it without removing it from the broth.
2. Ready meat is cut into strips.
3. From a jar of pineapple filter all the liquid. The exotic fruit itself is cut into small cubes.
4. Mix pineapples with chicken and carrots in Korean.
5. Pour everything with mayonnaise and mix with a spoon. Chop the nuts on the board and sprinkle the salad. Decorate with chopped parsley.
6. Placed in the refrigerator for two hours.

Korean carrot salad with chicken

As part of this salad with Korean carrot chicken, the most best products for amazing flavor without special efforts. Everything about it is perfect. It turns out a self-sufficient dish, like, not only satisfying the appetite, but also giving a lot of strength and energy, which is consumed very quickly in such a frantic pace of life.

Required components:

• 500 gr. chicken breast;
• 30 gr. kernels of nuts;
• 400 gr. champignons;
• 120 gr. mayonnaise;
• 100 gr. carrots in Korean;
• 4 large eggs;
• 10 gr. oil;
• 150 gr. cheese;
• 4 gr. salt.

Korean-style chicken salad with carrots:

1. The chicken is washed and laid out in a saucepan with salted water, in which they are boiled. After cooking, it is cooled right in the broth, then removed from it and cut into small squares.
2. Eggs are placed in another saucepan, pour them cold water and boil for no more than twelve minutes. After they expire, the boiling water is drained, and the eggs themselves are poured with ice water and cooled in it. Then they are cleaned and cut into small squares, like a chicken.
3. Mushrooms are washed, cut into slices and put in a frying pan, oil is added and fried until a delicious golden brown.
4. Nuts are chopped with a knife.
5. To grind cheese, take a medium-sized grater and rub it on it.
6. Without exception, all products are poured into a salad bowl and poured with mayonnaise in it, sprinkled with salt and mixed everything with a spoon.

Tip: to make the salad even more fragrant and refined, you can add just a few drops of sesame oil to it.

Korean carrot salad with chicken

This chicken and Korean carrot salad turns out to be special, because in addition to carrots and chicken meat, insanely fragrant fried mushrooms and fresh cucumber are added to it, which makes it so fresh, light and especially bright. There can be no difficulties during preparation, all actions are simple and familiar to every hostess.

Required components:

• 300 gr. chicken breast;
• 200 gr. fresh mushrooms;
• 200 gr. carrots in Korean;
• 1 beam head;
• 30 gr. oils;
• 1 large cucumber;
• 120 gr. mayonnaise;
• 4 gr. salt.

Korean carrot and chicken breast salad:

1. Mushrooms are immediately washed, sorted and peeled off the film from the caps. After that they cut.
2. The onion is cleaned, washed and chopped into thin slices, poured into a frying pan with oil, mushrooms are added, fried until all the liquid has evaporated.
3. A mixture of onions and mushrooms is laid out in a salad bowl and smeared with mayonnaise.
4. The breast is washed. cleaned from skin and fat, boiled in a saucepan with salted water. After cooking, they do not get out of the broth, but cool it right in it. Then they disassemble it into fibers with their hands and spread it on mushrooms, smearing it with mayonnaise, however, like all other products.
5. The cucumber is washed and cut into thin strips, squeezed out of the juice by hands and spread on the chicken.
6. The next spread carrots in Korean. If the strips are already very long, then they are also shortened with a knife.
7. All laid out layers are repeated once more, the salad is cooled for a short time and served after that.

Tip: Cucumbers sometimes come with a bitter skin. Before grinding them, it is worth trying, and if it really gives off bitterness, it is strongly recommended to clean it.

Chicken salad with Korean carrot

Quite simple, all its components are not expensive, and, accordingly, it can be prepared very often. Moreover, it is tasty, fragrant, and satisfying, but not burdensome. An extremely successful combination of price and quality, because it is inexpensive, and it is very tasty, what a wonder!

Required components:

• 500 gr. chicken breast;
• 350 gr. corn from a jar;
• 100 gr. carrots in Korean;
• 4 garlic cloves;
• 1 bell pepper;
• 2 gr. salt;
• 2 gr. pepper.

Salad chicken breast, Korean carrot:

1. The chicken breast is well washed and laid out in salted water, boiled for about thirty minutes and after they are removed from the heat, but left in the broth. The meat should be cooled in it. This will keep it soft and juicy.
2. The cooled meat on the board is cut into small cubes.
3. Bulgarian pepper is washed, cut, all seeds are removed and the veins are cut out. After that, they are washed again and cut quite finely.
4. The garlic is peeled and crushed with the help of a garlic press.
5. The corn is thrown back into a colander and the marinade is decanted.
6. Korean-style carrots are squeezed from the liquid with their hands and laid out on a board, cut into several pieces so that it is not too long.
7. All products are poured into a salad bowl, where mayonnaise with salt and pepper is added to them.
8. Mix everything well with a spoon.
9. Chill for fifteen minutes in the refrigerator.

Low calorie, tender chicken breast It goes amazingly well with vegetables. Due to this, the “Korean” salad with her participation comes out so tender, multifaceted and nutritious. Among the many recipes, the best ones were selected and presented in this article. All recipes without exception are original. They use a wide variety of products. Sometimes, it may even seem that they are incompatible, but this is what makes them special, truly unique. With all this, it is worth noting that you can add other, favorite products to any of them, with the help of which the dish will become not just special, but one of a kind, and the hostess can safely say that this is her personal, author's recipe, an analogue which simply does not exist. And this is a great opportunity to prove to everyone, and especially to yourself, that the highest degree of culinary excellence has already been achieved.

Ingredients

• 300 g of Korean carrots;
• 200 g canned corn;
• mayonnaise - to taste.

Cooking

Separate the meat from the bones and cut it into cubes. Drain the liquid from the can of corn. Combine these ingredients with . Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

• 400 g boiled or smoked chicken breast;
• 300 g of Korean carrots;
• 3 large bell peppers;
• salt and mayonnaise - to taste.

Cooking

Very quick salad if there is a ready-made chicken breast in the refrigerator. If the chicken has to be boiled, the cooking time will increase to 40 minutes.

Wash the pepper, remove the seeds. About how to do it quickly, Lifehacker already. Cut the pepper and chicken into strips. Mix with Korean carrots. Salt, add mayonnaise and mix.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

• 200 g of Korean carrots;
• 200 g smoked sausage;
• 1 large tomato;
• 1 large cucumber;
• 1 bunch of dill or parsley;
• salt and mayonnaise - to taste.

Cooking

Wash and cut the cucumber and tomato into strips. Do the same with sausage. Chop up the greens. Mix all the ingredients with Korean carrots. Salt and dress the salad with mayonnaise.

Cooking time: 10 minutes.

Ingredients

• 100 g of Korean carrots;
• 2 cucumbers;
• 1 radish;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 2 tablespoons of olive oil;
• 1 tablespoon lemon juice;
• ½ teaspoon mustard;
• salt - to taste.

Cooking

Wash vegetables and herbs. Cucumber and radish cut into strips or rub on a grater for Korean carrots. Finely chop the greens. Combine all ingredients, salt, season olive oil, lemon juice and mustard. Mix thoroughly and serve.

Salad with Korean carrots and beans

Ingredients

• 200 g canned red beans;
• 100 g of Korean carrots;
• 100 g smoked chicken legs;
• 3 eggs;
• mayonnaise - to taste.

Cooking

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean-style carrots. Add diced leg (can be replaced with smoked sausage).

Eggs also cut into cubes and send to the rest of the ingredients. Dress the salad with mayonnaise. Salt if necessary.

Cooking time: 15 minutes.

Ingredients

• 200 g of Korean carrots;
• 200 g crab sticks;
• 100 g of hard cheese;
• 100 g of mayonnaise;
• 3 eggs;
• 1 clove of garlic;
• 1 bunch of green onions;
• 1 bunch of dill;
• salt and black ground pepper - to taste.

Cooking

Boil the eggs. While they are cooling, cut into thin strips. crab sticks and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and pass the garlic through a press.

Combine all ingredients together, add mayonnaise, salt and mix well.

If desired, canned corn can be put in this salad.

Cooking time: 15 minutes.

Ingredients

• 200 g of Korean carrots;
• 100 g smoked sausage;
• 2 eggs;
• 1 pack of rye crackers;
• salt and mayonnaise - to taste.

Cooking

While the eggs are cooking, cut the sausage into strips. Chop the finished eggs into large cubes or straws. Combine sausage, eggs and Korean carrots. Salt and add croutons. It is better to take oblong with bacon flavor.

Dress the salad with mayonnaise and serve.

Cooking time: 15 minutes.

Ingredients

• 500 g squid;
• 500 Korean carrots;
• 1 small onion;
• 3 cloves of garlic;
• 3 tablespoons of soy sauce;
• 1 teaspoon of sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon black ground pepper;
• ½ teaspoon red ground pepper;
• vegetable oil for frying.

Cooking

Gut squids, clean from skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squids are cooling, fry the chopped onion in vegetable oil. Peel and pass the garlic through a press. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will be tastier if it brews a little.

Cooking time: 25 minutes.

Ingredients

• 500 g beef liver;
• 300 g of Korean carrots;
• 3 large onions;
• salt and mayonnaise - to taste;
• vegetable oil for frying.

Cooking

Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Rinse, peel off the films and finely chop the raw beef liver. Add it to the onion, salt and fry for another 10 minutes. When the onion and liver have cooled, mix them with Korean carrots and dress the salad with mayonnaise.

Ingredients

• 300 g chicken fillet;
• 200 g of hard cheese;
• 150 g of Korean carrots;
• 2 eggs;
• salt and mayonnaise - to taste.

Cooking

Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut chicken and eggs into cubes.

Combine the prepared ingredients together and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Spread each layer, except the last one, with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

• 200 g chicken fillet;
• 200 g of Korean carrots;
• 150 g of hard cheese;
• 3 eggs;
• 1 orange;
• mayonnaise and salt - to taste.

Cooking

Boil the chicken in salted water. If there is already a boiled fillet, the cooking time will be reduced to 10 minutes. Cut the cooked chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Spread the salad in layers, each spreading with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad stands a little and soaks, it will be even tastier.

Salad with Korean carrots and mushrooms

Cooking time: 50 minutes.

Ingredients

• 300 g chicken fillet;
• 200 g pickled mushrooms;
• 200 g of Korean carrots;
• 100 g of pitted olives;
• 100 g of hard cheese;
• 2 eggs;
• greens for decoration;
• salt and mayonnaise - to taste.

Cooking

Boil the chicken fillet in salted water. Hard boiled eggs. While this is cooling, rinse and dice the mushrooms.

Cut the chicken in the same way and put it on a large dish in the form of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. The fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. With the help of olives, make the eyes and nose of the hedgehog. Decorate the salad with greens and let stand for a while.

Until recently, I did not know that you can cook a variety of snacks with Korean carrots. But once I tried a salad with chicken and spicy Korean carrots at a party, I fell in love. Since then, I have collected a whole kaleidoscope of recipes, found a bunch of combinations of two ingredients with other products. I share my cooking experience.

Tender chicken meat is friendly with a lot of vegetables. Among them are Bulgarian pepper, fresh and pickled cucumbers, corn, beans, mushrooms, and potatoes. In addition to the vegetable component, fried and pickled mushrooms, crackers, chips, and cheese are put in salads. Interesting taste experiments with fruits. I tried snacks with pineapple, orange, kiwi, prunes. Based simple ingredients you can make delicious appetizers. Do not be afraid to turn on the fantasy, combining incongruous, at first glance. Good luck to you!

Salad with Korean carrots and chicken

You will need:

• Breast fillet - 1 pc.
• Spicy carrot - 200 gr.
• Tomatoes - 2 pcs.
• Sweet pepper, preferably red.
• Cheese - 100 gr.
• Greens, mayonnaise sauce.

How to do:

1. Boil the breast in slightly salted water. After cooling, divide the straw.
2. Cut out the seed part of the pepper, chop into strips. Chop green onions.
3. Rub the cheese with large chips. Divide the tomato into narrow slices.
4. If the dish is planned for a holiday, make the dish in layers. Alternate at your discretion, but put the chicken in the base. Spill the layers with mayonnaise. Make a decoration from greens and carrot straws scattered on top.

Tip: To make chicken meat tastier, boil it with spices. And do not take it out immediately after turning off the burner, let it stand and soak up the broth, then the meat in the salad will be juicier.

How to cook a salad with smoked chicken, Korean carrots and bell peppers

The previous appetizer is best made from the breast. If you take smoked meat, then chicken legs are ideal. There are several more on the site. good recipes chickens - I invite you.

Prepare:

• Smoked meat - 400 gr.
• Peppers of bright color (orange, red).
• Korean carrot - 200 gr.
• Mayonnaise.
• You can add corn if you like.

Cooking:

1. Cut the components for snacks of arbitrary shape and size - into cubes, straws.
2. Mix in a salad bowl, season. Add salt and pepper according to your taste.

Advice! For a festive serving of the dish, take transparent dishes - salad bowls, portioned glasses, bowls. It will turn out very elegant.

Simple salad with Korean-style carrots, fresh cucumber, chicken

Required:

• Chicken (boiled, and preferably smoked) - 200 gr.
• Bulb.
• Eggs - 3 pcs.
• Fresh cucumber.
• Carrots spicy, ready - 100-150 gr.
• Green onions - a few feathers.
• Salt, mayonnaise, black pepper, vegetable oil for the heat

How to do:

1. Boil chicken, eggs. Cut meat into cubes, eggs into cubes. Chop a thin straw from a cucumber.
2. Crumble the onion in the same way as eggs - in a cube, fry in oil until nicely golden. Cool down.
3. Put the ingredients according to the list in a bowl, add pepper, salt. Season with sauce, stir. Let stand for 5 minutes, apply and enjoy the amazing taste.

Salad with Korean-style carrots, pickled cucumber and chicken breast

A treat with cheese and garlic is a win-win option for any dish. The sharpness of carrots, the piquancy of cucumber, the tenderness of chicken meat have joined here. By the way, pickle it is better to replace marinated.

• Ready carrot salad - 200 gr.
• Chicken breast - 2 pcs.
• Cheese - 200 gr.
• Garlic cloves - 2 pcs.
• Greens, mayonnaise.

1. Boil the chicken, do not forget to salt the water. Sometimes I put spices to improve the taste of meat. Crumble into short strips.
2. Divide the cucumbers in the same way, grate the cheese coarsely.
3. Put in a salad bowl, put the carrots. Add crushed garlic to the bowl.
4. Stir, decorate the top of the dish with parsley.

Marseille salad with prunes, chicken, carrots

Great tasting holiday salad, in which the ingredients are harmoniously combined, and the prunes add an interesting piquancy.

Take:

• Chicken fillet - 300 gr.
• Pitted prunes - 80 gr.
• Eggs - 3 pcs.
• Cheese - 100 gr.
• Walnuts - 20 gr.
• Spicy carrot salad - 150 gr.
• A clove of garlic - one.
• Ground pepper, mayonnaise, salt.

How to cook:

1. Boil the chicken, divide into fibers or small pieces.
2. Wash the prunes, dry, divide the straws.
3. Grind the garlic clove into gruel, rub into fine crumbs hard cheese, add to mayonnaise, mix.
4. Remove whites from boiled eggs, finely rub. Crumble the yolks in the same way, but in a separate bowl.
5. Fry the kernels of nuts in a pan without oil, crush them into pieces and crumbs. Type in Korean carrot and also stir.
6. Put in a salad bowl, alternating layers: straws of prunes, plus chicken meat. Salt, sprinkle with pepper, grease with mayonnaise.
7. Put a layer of carrots with nuts, then a layer of cheese. Sprinkle egg whites, brush with sauce. Decorate with yolks.
8. Place on the shelf of the refrigerator for impregnation. Take a sample after 1-2 hours.

In the piggy bank of chicken salad recipes:

Recipe for chicken salad with carrots and corn

• Chicken - 500 gr.
• A jar of corn.
• Carrot in Korean - 100 gr.
• Bulgarian pepper.
• Garlic - 4-5 cloves.
• Mayonnaise sauce, ground pepper, salt.

Cooking:

1. boiled chicken ( healthier breast, but smoked meat is tastier) divide into cubes.
2. Remove the seed part from the pepper, cut it like chicken meat.
3. If the carrot is chopped into pancake straws, make it smaller.
4. Finely chop the garlic.
5. Put the prepared foods in a bowl, season with mayonnaise, season with pepper, salt.
6. Stir, start tasting.

Bonito salad with Korean carrots, cheese, chicken

A festive puff salad made from the simplest ingredients available, with the exception of Korean-style carrots. But, with a certain skill, the preparation for the dish can be done very quickly by yourself.

You will need:

• Chicken fillet - 250 gr.
• Carrots in Korean - 130 gr.
• Cheese - 100 gr.
• Eggs - three pcs.
• Mayonnaise, sprigs of herbs, salt.

How to cook:

1. Boil the chicken, remove, cool, cut into thin sticks. Rub the cheese on a grater with small cells.
2. Boil the eggs, crumble them into crumbs, but put the yolks and proteins in separate bowls.
3. Layer sequence: chicken meat, Korean carrot, cheese crumb. Next comes the grated protein. The top is made from yolk.
4. Coat all layers with mayonnaise mesh. Decorate with sprigs of greens, and be sure to let stand for at least an hour to soak.

Salad "Delight" in layers with chicken, Korean carrots, mushrooms

Salad with fried mushrooms everyone gets excited, hence the name. Make a festive layout in layers. If desired, replace the boiled chicken with smoked, and fried champignons with pickled mushrooms, you can use chanterelles, honey mushrooms.

You will need:

• Fillet - 200 gr.
• Bulb.
• Champignons - 120 gr.
• Spicy carrot - 70 gr.
• Fresh cucumber.
• Mayonnaise - 3 tablespoons.
• Sour cream - 3 tablespoons.
• Greens, oil for frying, greens.

How to cook:

1. Cut the mushrooms into plates, chop the onion into cubes. Throw in a pan, fry in oil. If you like it spicy, sprinkle with ground pepper.
2. Weld chicken fillet with spices, let cool without getting it, in the broth, so that the meat comes out juicy.
3. To prepare the dish, I recommend using a special plastic ring to decorate the salad beautifully.
4. Place it on a wide plate. Lay the bottom layer of chicken inside. Take it a little with your hands.
5. The next layer is fried mushrooms, then carrots. If the root crop is chopped into long straws, cut it in half.
6. Place chopped cucumbers on top of the carrots. Smooth the layer, lightly crush the salad with your hands.
7. Alternate all layers with mayonnaise mesh. After cooking, be sure to leave for an hour so that the sauce soaks the food.

Chicken salad with orange, Korean carrot

With all the variety of recipes, this salad will never be lost. Try it and you will agree.

Necessary:

• Carrots in Korean - 200 gr.
• Orange.
• Leg.
• Dutch cheese - 150 gr.
• Eggs - 3 pcs.
• Mayonnaise.

1. Boil chicken meat, cut into cubes. Remove the zest from the orange, divide into slices, cut in proportion to the meat.
2. Rub the cheese coarsely, chop the boiled eggs into crumbs.
3. Lay out the salad in layers: chicken, carrots, orange slices, eggs, cheese. Add mayonnaise generously between layers.
4. Give the dish time to infuse and soak.

How to make a salad with chicken, pineapple, carrots

Required:

• Boiled chicken fillet - 1 pc.
• Ready Korean carrot - 200 gr.
• Canned pineapple - jar.
• Garlic cloves - 2 pcs.
• Mayonnaise sauce, pepper, salt.

Cooking:

1. Pour out sweet syrup from a jar of pineapples, cut into cubes, leave one ring for decoration.
2. The rest of the cooking sequence is the same as in the previous recipes - cut the products, combine, season with mayonnaise, mix gently.

Video with a recipe for chicken meat salad with mushrooms, carrots in Korean. Happy holidays and delicious snacks on the table.

layered salad with chicken and Korean carrots, supplemented with mushrooms and sliced fresh cucumbers- a tasty and easy dish. The composition is simple and versatile - there is nothing unusual here, almost a classic combination. All products are well chosen and balanced, so the result is predictably excellent! The recipe combines products of different textures and tastes: a soft and neutral mixture of mushrooms and poultry, juicy and crunchy slices of cucumbers, spicy carrot sticks. The dish is seasoned with standard mayonnaise dressing, which, due to the moisture content of most ingredients, is not very much here.

The most attractive puff salad with chicken and Korean carrots looks after assembly inside the forming ring. As a "foundation" are rows fried champignons and boiled fillet. Dense chicken-mushroom "substrate" is very durable, securely holds the slippery layers of carrots and cucumbers, helps to keep the overall shape intact.

Ingredients:

• chicken fillet - 300 g;
• Korean carrots - 150 g;
• fresh cucumbers - 200 g;
• champignons - 300 g;
• bulb - 1 pc.;
• mayonnaise - about 200 g;
• vegetable oil (for frying) - 3-4 tbsp. spoons;
• salt - to taste.

Layered salad with chicken and Korean carrots recipe

1. Boil the fillet in advance (20-25 minutes in boiling salted water). Cool, cut with a knife or disassemble by hand into thin “flaps”.
   
2. In parallel with the cooking of the bird, we prepare the champignons. In a frying pan, heat the vegetable oil, spread the onion and, with frequent stirring, fry until light golden.
   
3. To the toasted onion, we load the plates of champignons (fresh or after freezing). Keep on fire, stirring from time to time, until the moisture evaporates. Salt, chill.
   
4. Cucumbers cut into thin "bars". To do this, cut the fruit lengthwise into long plates, then cut each of them across into strips.
   
5. Having finished with the cutting and preparation of the components, we proceed to laying in layers. You can form a salad in portions, using a molding template (circle, square, etc.), or collect the ingredients on one common plate. In our example, a split ring is used, adjusted to a diameter of 17 cm. So, distribute the mushrooms with the bottom layer, lightly grease with mayonnaise. It is convenient to transfer the sauce to the bag and cut off the tip, then you can draw a thin grid.
   
6. Place the chicken on top. Lubricate again with mayonnaise, but this time much more abundant than the mushroom layer. It is important to soak the bird thoroughly so that the salad does not turn out dry.
   
7. Put carrots on the chicken. If the straw is long, first chop it with a knife to make it more convenient to eat. ready meal. This layer does not need a lot of mayonnaise, lubricate a little - draw a thin grid.
   
8. Generously cover the carrot layer with fresh cucumber bars.
   
9. Carefully remove the ring. On top we apply a thin mesh of mayonnaise. Before serving, it is advisable to let the dish brew and cool - for this we remove it in the refrigerator for 1-2 hours.
   

Layered salad with chicken and Korean carrots is ready! Bon appetit!

1. Peel half a kilogram of chicken fillet from films, rinse in warm water and dry with paper towels.

2. Pour a liter of water into a saucepan, put it on a hot stove over a powerful fire, wait until it boils, then add seven grams of salt to the water and lower the chicken fillet, cook until softened.

3. Pour water into the sink, and put the chicken to cool in a saucepan or pour cold water for speed.

4. Rinse two large carrots thoroughly, peel off old layers and grate on a special grater, or chop into thin strips with a special knife.

5. Place the chopped carrots in a plastic container. Add to salad:

- three cloves of crushed garlic

- carrot

- half a glass sunflower oil

- two thirds of a teaspoon of coriander

- two thirds of a teaspoon of hot ground pepper

- five grams granulated sugar

- seven grams of vinegar

- two thirds of a tablespoon of black pepper

- two teaspoons of table salt.

6. Mix everything thoroughly, close tightly and marinate in the refrigerator for two and a half hours.

7. Rinse one large cucumber in warm water and chop into large pieces four or five centimeters long. Cut half a kilo of ham into large pieces four or five centimeters long.

8. In a separate bowl, break two eggs, add ten grams of mayonnaise there and beat thoroughly with a whisk.

9. Pour fifteen grams of sunflower oil into the pan, put on a hot stove over a powerful fire, wait until the oil is hot.

10. Pour eggs beaten with mayonnaise into the pan, fry for one minute, then gently transfer to the raw side, fry for a minute, then put on a wide plate. Thus, bake three egg pancakes, cool, then cut into small strips - three or four centimeters long.

11. Put Korean carrots, shredded chicken, cucumbers, ham and scrambled eggs into a separate glass salad bowl, season with mayonnaise to taste.

12. Put a layer of lettuce on a wide plate so that the edges extend beyond the rim of the plate. Put the resulting mixture on the salad and decorate with finely chopped greens on top.

13. Korean Carrot Chicken Salad is great to serve with a hot dish like roast pork. Also a good combination hot borscht or rich cabbage soup with white cabbage.