Korean Carrot and Chicken Salad with Cucumbers

Simple and tasty, quick and easy — a holiday every day! Salad with loin, carrots, chicken and cucumbers will decorate any feast, be it ordinary, family or festive. You can try dressing the salad not with mayonnaise, but with yogurt or sour cream.
cook time: 1h
Caleb Huxley
Korean Carrot and Chicken Salad with Cucumbers

Nutrition Facts (per serving)

148
Calories
10g
Fat
3g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Eggs 4 pc
Mayonnaise 3 tbsp
Greenery to taste
cucumbers 2 pc
Chicken fillet 250 g
Korean carrots 150 g

Recipe instructions

Step 1

Step 1
How to make a salad with loin, carrots, chicken and cucumbers? Prepare the necessary ingredients for this. For salad, it is best to use boneless chicken. This could be breast fillet or thigh fillet.

Step 2

Step 2
Eggs and chicken meat must be boiled in advance. To do this, cook the chicken in boiling water for about 30 minutes, adding a little salt. Cook the eggs for 7-8 minutes in boiling water, then drain the hot water and pour cold water over the eggs. Cool the boiled chicken meat and eggs. Peel the cooled eggs from their shells. Remove the chicken from the broth.

Step 3

Step 3
Cut the chicken into small pieces and place in a bowl in which you will prepare the salad and mix all the ingredients.

Step 4

Step 4
Next add the chopped eggs. It is convenient to cut them using an egg slicer.

Step 5

Step 5
Wash fresh cucumbers, cut off the tails on both sides. Slice the cucumbers and add them to the salad.

Step 6

Step 6
Drain the juice from the Korean carrots and place them in the salad.

Step 7

Step 7
Add some fresh herbs to taste. Season the salad with mayonnaise and mix all ingredients well. Instead of mayonnaise, you can season the salad with sour cream or yogurt.

Step 8

Step 8
Transfer the finished salad to a salad bowl and serve. It will be an excellent addition to main dishes. Bon appetit!

Additional rubrics

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