Quick Spicy Chicken & Veggie Salad

Incredibly tasty, easy, fast, in a hurry. Salad with chicken, corn, Korean carrots, cucumber does not require much time and effort. If you boil the fillet in advance, cooking will take no more than 15 minutes. Its spicy taste is suitable for both everyday menus and holiday tables.
cook time: 15 min
Logan Winslow
Quick Spicy Chicken & Veggie Salad

Nutrition Facts (per serving)

186
Calories
15g
Fat
6g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Mayonnaise (or to taste) 2 tbsp
cucumbers 100 g
Chicken (I have breast fillet) 200 g
Canned corn 70 g
Korean carrots 150 g

Recipe instructions

Step 1

Step 1
How to make a salad with chicken, corn, Korean carrots, cucumber? Prepare the necessary ingredients. Any part of the chicken is suitable for the salad: thighs, drumsticks or breast fillet. Place the corn in a sieve to drain excess liquid. Also strain off the excess marinade from the Korean carrots.

Step 2

Step 2
Wash the chicken fillet and place it in boiling salted water. Let the fillet boil, skim off any foam that has formed. Cook the fillet over moderate heat until done. Remove the chicken from the broth and cool. The chicken can be baked or fried if desired.

Step 3

Step 3
Cut the fillet into small cubes. If using other parts of the chicken, remove the skin, separate the meat from the bones and chop the same way.

Step 4

Step 4
Wash the cucumber, dry it, cut off the ends. If the skin is not rough, damaged or bitter, you donʼt have to cut it off. Cut the cucumber into small cubes.

Step 5

Step 5
Place the prepared ingredients in a suitable-sized salad bowl: Korean carrots, sliced cucumber, chicken fillet and corn. If desired, you can add pre-finely chopped parsley or dill to the salad. Add mayonnaise to taste and mix well.

Step 6

Step 6
If desired, garnish the salad with fresh herbs and serve. Bon appetit!

Additional rubrics

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