Korean Chicken and Carrot Layered Salad

Delicious, tender and spicy salad for you! I recommend that you prepare a very tasty Korean chicken salad with carrots. All ingredients combine perfectly and complement each other perfectly. The taste of the salad is very harmonious, so it can be prepared for serving on a holiday table.
cook time: 2h
Logan Winslow
Korean Chicken and Carrot Layered Salad

Nutrition Facts (per serving)

210
Calories
16g
Fat
3g
Carbs
14g
Protein

Ingredients (4 portions)

Basic:

Eggs 4 pc
Hard cheese 100 g
Mayonnaise 100 g
Chicken fillet 300 g
Korean carrots 200 g

Recipe instructions

Step 1

Step 1
To prepare the salad, you must first boil the eggs and chicken until tender and cool. Pour cold water over the eggs and put on fire. Bring to a boil and cook in boiling water for 5-7 minutes. Then drain the hot water and pour cold water over the eggs to help them cool faster. Place the chicken in boiling water and cook in boiling water for 30 minutes.

Step 2

Step 2
Cut the boiled chicken meat into small pieces and place on the bottom of the salad bowl. Smooth it over the entire surface and press a little. Lubricate the meat layer with a small amount of mayonnaise.

Step 3

Step 3
Place the next layer of eggs, grated on a coarse grater. Also, press them a little and grease them with mayonnaise.

Step 4

Step 4
Korean carrots are usually chopped quite coarsely. But for salad it needs to be chopped a little. To do this, simply cut it with a sharp knife.

Step 5

Step 5
Place the Korean carrots in the next layer. Add just a little bit of mayonnaise to this layer, since the carrots themselves are quite juicy.

Step 6

Step 6
In the top, final layer, grate the cheese on a medium grater. Place the finished salad in the refrigerator for a while so that the layers are a little saturated with each other’s aroma and the salad cools a little. Serve and enjoy. Bon appetit!

Additional rubrics

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