Chicken Salad with Korean Carrots and Pickled Mushrooms

A wonderful salad with chicken and Korean carrots and pickled mushrooms. All ingredients combine well. Suitable as an independent dish for breakfast or dinner, it will look beautiful on a holiday table.
cook time: 30 min
Hazel Farrow
Chicken Salad with Korean Carrots and Pickled Mushrooms

Nutrition Facts (per serving)

103
Calories
4g
Fat
7g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Olive oil 1 tbsp
Salt to taste
Marinated mushrooms 200 g
Chicken fillet 350 g
Canned corn 200 g
Korean carrots 200 g

Recipe instructions

Step 1

Step 1
Prepare all ingredients. You can use any pickled mushrooms in this recipe; I used porcini mushrooms. Boil the chicken fillet in salted water until tender, for 20 — 25 minutes.

Step 2

Step 2
Wash the mushrooms and chop if necessary. Drain excess liquid from corn. We separate the cooled chicken fillet into fibers with our hands and place it in a bowl. Add Korean carrots, mushrooms and corn to the fillet.

Step 3

Step 3
Add a little salt, season with olive oil and mix thoroughly. Place the salad on a plate and serve. This healthy, protein, nutritious, but at the same time dietary salad contains only 88 kcal per 100 grams, USED — 50/17/33.

Step 4

Step 4
Diet salad with chicken and vegetables is ready! Bon appetit!

Additional rubrics

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