Step-by-step recipe for making salad with chicken and Korean carrots

When you need to prepare an appetizer or salad very quickly, in other words, there are several options that I usually use. One of these is a salad with chicken breast and Korean carrots. Other ingredients depend on what I have in the fridge. It can be prepared in almost a matter of minutes, because all the ingredients are almost ready and all that remains is to mix them. It turns out to be a very interesting taste of spicy carrots and chicken with other ingredients. In addition, the salad is very filling, so there will be enough for all your guests and there may still be a little left for breakfast. Therefore, read the recipes, cook, and you will always have a good salad option for expected and unexpected guests.

Salad with smoked chicken, Korean carrots and corn

Ingredients

Smoked chicken breast or thighs	600 g
Canned corn	1.5 cans
Korean carrot	450 g
Mayonnaise	150-200 g
Pepper, salt	taste

Manufacturing process

Remove the skin from 600 g of chicken and cut it into pieces on a cutting board.
Pour the meat into a salad bowl, add one and a half cans of canned corn and 450 g of carrots.
Add mayonnaise and spices. Stir and eat with pleasure.

Video recipe for making salad with smoked chicken and Korean carrots

Although the recipe is quite simple, watch this little video if you want to understand it perfectly. The woman quickly prepares and explains how and why this salad can be used.

Salad with Korean carrots, chicken and bell pepper

Ingredients

Boiled chicken fillet	450 g
bell pepper	3 pcs.
Korean carrot	300 g
Mayonnaise	120-140 g
Salt pepper	taste

Manufacturing process

Cut 450 g of boiled chicken into cubes and pour into a salad bowl.
Wash and peel the pepper, cut into small cubes and also place in a salad bowl.
Pour 300 g of Korean carrots into the salad.
Add 120-140 g of mayonnaise and spices, if necessary. Mix everything and enjoy.

Salad recipe video

This little video has everything you need to prepare a salad, so you should watch it. The woman quickly prepares everything and indicates one of the design options.

Salad with Korean carrots, chicken and mushrooms

Ingredients

Boiled chicken fillet	375-450 g
Mushrooms	300 g
Korean carrot	275 g
Vegetable oil	1.5 tbsp. l.
Mayonnaise	120-140 g
Cheese	150-200 g

Manufacturing process

Chop 300 g of mushrooms and fry in a frying pan in hot oil.
Grind 375-450 g chicken fillet into cubes.
Place the chicken on a platter, spacing it out. Lubricate with mayonnaise.
Next, make a subsequent layer of 275 g of carrots and also grease with mayonnaise.
Follow it with a layer of mushrooms, mayonnaise and 150-200 g of grated cheese.

Video recipe for making mushroom salad

To correctly lay out all the layers and quickly create a salad, watch this video. The woman cooks carefully and points out an excellent design option.

How to choose the right ingredients

If you buy smoked chicken in a store, make sure that the vacuum packaging is not damaged and that the color is natural.
Fresh fillets should be pale pink in color and without excess fat.
The can of corn does not have to be dented or deformed ; if so, then put it aside.
You can use any mushrooms, although the easiest ones to find are champignons.

What to serve with

This ordinary salad can be served with or without a side dish, because it is quite filling. For example, cook potatoes or cook ordinary porridge. You can try a little and create risotto, spaghetti or pasta . It will also work well if you serve the salad with regular pasta, deep-fried potatoes or other vegetables. Don't forget to add fresh bread, because the mayonnaise makes the salad low in fat.

Some tips

When boiling chicken, do not pour out the broth: you can cook something with it, just drink it with crackers, or freeze it and use it later.
Be careful with the spices because the carrots already have them in them.
If you have canned or fresh beans, you can create a salad from chicken, beans and Korean carrots, replacing corn with it.
When frying mushrooms, add salt and cook until all the liquid they release has evaporated.
Prepare homemade mayonnaise if you want to free yourself from unnecessary, not very necessary, additives.
You can use frozen peppers for the salad , but then take them out of the freezer a few hours before making them.

Other options

If you still need the same simple salad recipes, then your desire is completely fulfilled, because there are quite a lot of them. For example, prepare a salad with Chinese cabbage and ham, and it will take you no more than a quarter of an hour. Or make a similar salad with Chinese cabbage and smoked sausage, which will turn out no less tasty. Or make a traditional Caesar salad with chicken, which can be served both for a romantic dinner and on an ordinary day.

And if you want something more unique, then prepare a salad with avocado and chicken and get a delicate combination of juicy fruit and meat. The same perfect composition would be the combination of sweets and meat, so try creating a salad with chicken and pineapples. You see, there is plenty to choose from, so try it and cook it every day.

Chicken salad with Korean carrots recipes

Korean carrots have excellent taste properties. If you add it to a salad, you can achieve culinary perfection with indescribable ease. After all, it is not only very juicy, but also characterized by a pleasant spiciness, which adds colorful flavors to all dishes. Special will be those salads in which not only carrots are added, but also chicken. At the same time, it doesn’t matter whether the fillet is boiled, boiled or smoked – the end result is still a gastronomic masterpiece. The recipe for a salad with Korean carrots and chicken is not bad on an ordinary day, and is simply irreplaceable at a holiday.

Salad with Korean carrots and chicken

This salad with Korean carrots and mushrooms is especially fragrant and rich. Among its main components, mushrooms and smoked chicken are especially pronounced. With their help, real harmony is created, not only of taste, but also of smell. Carrots are only a complementary component that can add sparkle to an already burning, colorful dish.

For salad with chicken and Korean carrots you need:

300 gr. smoked chicken meat;
5 eggs;
300 gr. champignons;
2 onions;
3 medium pickled cucumbers;
150 gr. carrots in Korean.

Salad with Korean carrots and chicken:

Separate the chicken meat from the bones with your hands and cut into small pieces.
Wash the mushrooms, sort them, peel off the film from all caps and cut into slices.
Peel the onion, chop into thin slices and place in a frying pan, preheated with a small amount of vegetable oil.
After a few minutes, add the mushrooms to the pan and fry until all the liquid has evaporated.
Place the eggs in a saucepan, add water and cook over low heat for no more than 12 minutes. Then drain the boiling water and fill the contents with cool water. After the eggs have cooled, they need to be peeled and cut into cubes.
Squeeze the excess marinade from the pickled cucumbers with your hands and cut into small pieces.
Using the same method as cucumbers, carrots must be freed from excess water and then cut into the shortest strips.
Place layers on the bottom of the salad: smoked chicken, mushrooms and onions, eggs.
The final pieces are cucumbers and carrots, which can be sprinkled with herbs if desired.

Korean carrot and chicken salad

The chicken fillet gets its special flavor from the rather unusual combination of Korean carrots and orange. Such a rare, but extraordinary composition will cause true amazement among everyone present at the table.

For chicken and Korean carrot salad you need:

300 gr. chicken meat;
200 gr. Korean carrots;
1 orange;
4 large testicles;
200 gr. hard cheese;
180 gr. mayonnaise.

Korean carrot and chicken salad:

The chicken fillet is washed and placed in a saucepan, filled with water and salt added. Boil for about 20-5 minutes, then cool without removing from the broth. Only after this is it cut into small cubes.
The eggs are placed in a saucepan filled with water and boiled. After boiling, they remain in the boiling water for about 12 minutes. After this time, they are filled with ice water. Later, the eggs are cleaned and kneaded with a fork.
To grind cheese, take a small grater and grate the product.
Peel the orange, place it on a board, where they cut it into small cubes with a knife.
The chicken is placed first in the salad bowl, coated with mayonnaise, which is subsequently done with all other products.
Then place carrots and oranges.
The final stages of this easy process are eggs and cheese, which are no longer soaked in sauce.
Decorate the composition with herbs and orange slices.

Korean carrot and chicken salad

Bell pepper will bring freshness to any dish, add bright notes and give a smell that is simply unrealistic to resist. If we take into account that among the main ingredients there will also be chicken fillet, it immediately becomes clear that the taste of the salad with Korean carrots and vegetables will be wonderful!

For salad with chicken and Korean carrots you need:

300 gr. chicken meat;
100 gr. Korean carrots;
5 cloves of garlic;
1 bell pepper;
200 gr. corn from a container;
5 gr. pepper;
2 gr. salt.

Korean carrot salad with chicken:

Drain all the liquid from the can of corn.
Boil chicken meat in a saucepan filled with salted water for about 25 minutes. Then cool in the same broth.
The bell pepper is washed, cut, all seeds are selected and cut into cubes.
Remove the cooled fillet from the broth and cut into small pieces or strips.
Korean-style carrots are squeezed out of excess marinade by hand, placed on a board and cut into long strips into three parts.
The garlic is peeled and crushed using a garlic press.
All the products prepared at this point are poured into a salad bowl, salt and pepper are added to taste, seasoned with mayonnaise, and combined with a spoon.
Cool in the refrigerator for about fifteen minutes and the dish is ready to serve!

Korean chicken and carrot salad

In this salad, all products are not only mixed harmoniously, but also proportionally correctly chosen. None of the components interrupts the taste of the other, even the carrot spiciness in this case is not excessive, but the best. And mushrooms really help bring out the flavor of chicken meat.

For chicken salad with Korean carrots you need:

300 gr. chicken fillet;
200 gr. champignons;
2 large testicles;
2 onions;
200 gr. Korean carrots;
200 gr. cheese;
180 gr. mayonnaise;
30 gr. vegetable oil;
2 gr. salt;
5 gr. pepper

Korean chicken and carrot salad:

Chicken meat is boiled in salted water. If desired, add aromatic pepper and bay leaf to the water to make the fillet more flavorful. After half an hour of cooking in the broth, remove the pan from the heat and let the meat cool without draining the liquid.
The mushrooms are washed, sorted and the film is removed from the caps. Then they cut into slices and pour into a frying pan to fry, pour in oil and put on fire.
The onions are peeled, washed, finely chopped, placed with the mushrooms and fried.
Boil the eggs in a small saucepan for about 15 minutes, then pour in cool water and wait until they cool.
The cheese is grated.
The already cooled eggs are cut into small pieces.
Place mushrooms and onions at the bottom of the salad bowl and coat the layer with mayonnaise. Then do the same with all the other components.
The subsequent layers will be crushed eggs and chicken fillet.
Squeeze out the carrots in Korean style, shorten them a little and place them on the edge, without covering them with mayonnaise.
Sprinkle the unique composition with cheese and, if desired, decorate with herbs.

Korean chicken and carrot salad

Exotic kiwi in this unusual salad with Korean carrots makes a completely new, breathtakingly tasty and fragrant dish, which has everything: sweetness and spiciness, unusual tenderness and piquancy.

For Korean carrot salad with chicken you need:

250 gr. chicken meat;
5 large eggs;
2 medium kiwis;
200 gr. Korean carrots;
2 large apples;
150 gr. cheese;
180 gr. mayonnaise;
1 medium tomato.

Chicken salad, carrots in Korean:

The chicken meat is boiled for about half an hour, and then cooled directly in the broth.
Boil the eggs for 12-15 minutes, then drain the boiling water and add cool water.
Kiwis are peeled and cut like small petals.
They chop, or rather shorten, carrots in Korean style, and then certainly squeeze them out.
Remove the cooled chicken meat from the broth and cut into cubes or strips.
Drain the water from the eggs, peel them, separate the yolks from the whites. Afterwards, grind both of them with a fork in different vessels.
Peel the apples, cut them, remove the middle, and grate them.
The dish is formed in a transparent salad bowl. The chicken meat is laid out first, smoothed and compacted a little. Coat with mayonnaise, like all subsequent layers.
Kiwis and squirrels are placed on the fillet, leaving little fruit for decoration.
Then place apples, cheese, carrots.
The yolks complete this amazing composition.
Decorate the Korean carrot and chicken salad with kiwi slices and tomato slices, which must be washed and cut in advance.

Salad with Korean carrots and chicken

Wednesday, April 18, 2018

A very fascinating, albeit ordinary in composition, salad, the recipe of which amazed almost all the housewives. On the Internet, such a salad is known as Ecstasy and even Orgasm... But I decided to call it more modestly and only according to the main ingredients. In any case, the dish will pleasantly surprise you with taste and texture.

To make such a salad, chicken fillet is useful, but you can also use the breast. I fried the freshest champignons, but in the absence of such, use frozen or canned ones. Find out how to cook carrots in Korean on your own here, and I advise you to create homemade mayonnaise using this recipe in almost a few minutes.

Ingredients:

Making a dish step by step:

To make this ordinary, tasty and satisfying salad, we will need the following ingredients: chicken fillet (breast in my case), Korean carrots, fresh cucumber, champignons, onions, mayonnaise, salt, ground dark pepper and a little greenery for decoration (according to desired).

Let the chicken breast cook (or thigh fillet, for example, if you wish). Absolutely, there are two main rules, in accordance with which it is customary to cook it. If you need broth, place the meat in cool water, and when you are preparing the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, because it will not have time to give the broth all its juices. So, put the breast in boiling water and cook at moderate boil for about 15 minutes (after the water boils for the second time, the boiling stops when you add the meat, because the water temperature drops). But it is important to realize that production time depends on the size of the piece or pieces.

While the meat is cooking, wash the freshest champignons, dry them and cut them into fairly thin slices. Of course, you can use frozen or canned (not pickled) mushrooms, but in this case I can hardly tell you the exact weight. For example, 300 grams of new mushrooms is 11-12 fairly large mushrooms.

Heat refined vegetable oil (I use sunflower) in a frying pan and add some champignon slices. If you have a small frying pan, fry the mushrooms in 2-3 batches.

While the mushrooms are fried, peel and cut the onion into small cubes. 150 grams is pure weight (1 very large onion).

Fry the champignons over the highest (!) heat, without forgetting to stir. If you cook champignons at the lowest temperature, they will immediately release a lot of juice and will be stewed rather than fried. In addition, such mushrooms fried over high heat will be ruddy and not grayish in color. When the mushrooms are half-fried, add the onions.

Cook the champignons with onions until the moisture has completely evaporated and the onions become golden and soft - this can be done over low heat. Transfer the first batch of mushrooms to a separate bowl and cook the remaining ones (I remember - if you have a small frying pan). Add salt and pepper to taste at the very end, let cool.

When the breast is cooked, remove it from the broth and let the meat cool. We use the broth to make first courses.

Cut the boiled chicken meat into thin cubes. If you cook the chicken breast correctly and do not overcook it, the pieces of meat will turn out to be beautiful and neat in shape, and at the same time they will not disintegrate into fibers.

Wash the fresh cucumber, dry it and cut it into thin slices. The recipe uses a large smooth fruit (150 grams).

Now you can start assembling the salad, because it is flaky. We will lay the products in layers, coating with any portion of mayonnaise (a little more or less than indicated in the recipe may be useful). By the way, how exactly to serve the salad is up to you - you can do it on a common platter, in portions (my option), or just stir everything. If you prefer method 1, see how to create it in the recipe for Mimosa Salad with Cheese. Portion serving requires a molding ring, but if you don't have one, no luck. Take a plastic bottle (1 liter capacity) and cut it evenly on both sides. This will be a reusable homemade molding ring. Place it on a flat plate and begin to form the salad, greasing the bottom of the dish with a small amount of mayonnaise.

Chicken salad with Korean carrots recipes

Salad with Korean carrots and chicken

For salad with chicken and Korean carrots you need:

300 gr. smoked chicken meat;
5 eggs;
300 gr. champignons;
2 onions;
3 medium pickled cucumbers;
150 gr. carrots in Korean.

Salad with Korean carrots and chicken:

Separate the chicken meat from the bones with your hands and cut into small pieces.
Wash the mushrooms, sort them, peel off the film from all caps and cut into slices.
Peel the onion, chop into thin slices and place in a frying pan, preheated with a small amount of vegetable oil.
After a few minutes, add the mushrooms to the pan and fry until all the liquid has evaporated.
Place the eggs in a saucepan, add water and cook over low heat for no more than 12 minutes. Then drain the boiling water and fill the contents with cool water. After the eggs have cooled, they need to be peeled and cut into cubes.
Squeeze the excess marinade from the pickled cucumbers with your hands and cut into small pieces.
Using the same method as cucumbers, carrots must be freed from excess water and then cut into the shortest strips.
Place layers on the bottom of the salad: smoked chicken, mushrooms and onions, eggs.
The final pieces are cucumbers and carrots, which can be sprinkled with herbs if desired.

Korean carrot and chicken salad

For chicken and Korean carrot salad you need:

300 gr. chicken meat;
200 gr. Korean carrots;
1 orange;
4 large testicles;
200 gr. hard cheese;
180 gr. mayonnaise.

Korean carrot and chicken salad:

The chicken fillet is washed and placed in a saucepan, filled with water and salt added. Boil for about 20-5 minutes, then cool without removing from the broth. Only after this is it cut into small cubes.
The eggs are placed in a saucepan filled with water and boiled. After boiling, they remain in the boiling water for about 12 minutes. After this time, they are filled with ice water. Later, the eggs are cleaned and kneaded with a fork.
To grind cheese, take a small grater and grate the product.
Peel the orange, place it on a board, where they cut it into small cubes with a knife.
The chicken is placed first in the salad bowl, coated with mayonnaise, which is subsequently done with all other products.
Then place carrots and oranges.
The final stages of this easy process are eggs and cheese, which are no longer soaked in sauce.
Decorate the composition with herbs and orange slices.

Korean carrot and chicken salad

For salad with chicken and Korean carrots you need:

300 gr. chicken meat;
100 gr. Korean carrots;
5 cloves of garlic;
1 bell pepper;
200 gr. corn from a container;
5 gr. pepper;
2 gr. salt.

Korean carrot salad with chicken:

Drain all the liquid from the can of corn.
Boil chicken meat in a saucepan filled with salted water for about 25 minutes. Then cool in the same broth.
The bell pepper is washed, cut, all seeds are selected and cut into cubes.
Remove the cooled fillet from the broth and cut into small pieces or strips.
Korean-style carrots are squeezed out of excess marinade by hand, placed on a board and cut into long strips into three parts.
The garlic is peeled and crushed using a garlic press.
All the products prepared at this point are poured into a salad bowl, salt and pepper are added to taste, seasoned with mayonnaise, and combined with a spoon.
Cool in the refrigerator for about fifteen minutes and the dish is ready to serve!

Korean chicken and carrot salad

For chicken salad with Korean carrots you need:

300 gr. chicken fillet;
200 gr. champignons;
2 large testicles;
2 onions;
200 gr. Korean carrots;
200 gr. cheese;
180 gr. mayonnaise;
30 gr. vegetable oil;
2 gr. salt;
5 gr. pepper

Korean chicken and carrot salad:

Chicken meat is boiled in salted water. If desired, add aromatic pepper and bay leaf to the water to make the fillet more flavorful. After half an hour of cooking in the broth, remove the pan from the heat and let the meat cool without draining the liquid.
The mushrooms are washed, sorted and the film is removed from the caps. Then they cut into slices and pour into a frying pan to fry, pour in oil and put on fire.
The onions are peeled, washed, finely chopped, placed with the mushrooms and fried.
Boil the eggs in a small saucepan for about 15 minutes, then pour in cool water and wait until they cool.
The cheese is grated.
The already cooled eggs are cut into small pieces.
Place mushrooms and onions at the bottom of the salad bowl and coat the layer with mayonnaise. Then do the same with all the other components.
The subsequent layers will be crushed eggs and chicken fillet.
Squeeze out the carrots in Korean style, shorten them a little and place them on the edge, without covering them with mayonnaise.
Sprinkle the unique composition with cheese and, if desired, decorate with herbs.

Korean chicken and carrot salad

Exotic kiwi in this unusual salad with Korean carrots makes a completely new, breathtakingly tasty and fragrant dish, which has everything: sweetness and spiciness, unusual tenderness and piquancy.

For Korean carrot salad with chicken you need:

250 gr. chicken meat;
5 large eggs;
2 medium kiwis;
200 gr. Korean carrots;
2 large apples;
150 gr. cheese;
180 gr. mayonnaise;
1 medium tomato.

Chicken salad, carrots in Korean:

The chicken meat is boiled for about half an hour, and then cooled directly in the broth.
Boil the eggs for 12-15 minutes, then drain the boiling water and add cool water.
Kiwis are peeled and cut like small petals.
They chop, or rather shorten, carrots in Korean style, and then certainly squeeze them out.
Remove the cooled chicken meat from the broth and cut into cubes or strips.
Drain the water from the eggs, peel them, separate the yolks from the whites. Afterwards, grind both of them with a fork in different vessels.
Peel the apples, cut them, remove the middle, and grate them.
The dish is formed in a transparent salad bowl. The chicken meat is laid out first, smoothed and compacted a little. Coat with mayonnaise, like all subsequent layers.
Kiwis and squirrels are placed on the fillet, leaving little fruit for decoration.
Then place apples, cheese, carrots.
The yolks complete this amazing composition.
Decorate the Korean carrot and chicken salad with kiwi slices and tomato slices, which must be washed and cut in advance.