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Salad with chicken breast and Korean carrots

Salad with Chicken Breast and Korean Carrots

An original, zingy flavor—simple and quick! This salad with chicken breast and Korean carrots suits any occasion, from a family dinner to a holiday table. The Korean carrots give it a spicy, interesting kick.

Julia M.

Recipe author

Salad with chicken breast and Korean carrots

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Composition / ingredients

Servings:

Chicken breasts

300

Korean carrots

150

Bell pepper

Cucumber

Eggs

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 11 g

Fats 32 % 7 g

Carbohydrates 18 % 4 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with chicken breast and Korean carrots? Gather your ingredients. Boil the chicken breast fillet and the eggs ahead of time, and wash the vegetables well. You can use store-bought Korean carrots or make them at home.
Step 2:

How do you cook chicken fillet? Bring a pot of water to a boil and lower in the meat. Add salt. Cook the chicken for 30 minutes at a gentle boil over low heat. Cool the cooked fillet, then cut it into cubes—not too small, so you can really taste it in the salad.
Step 3:

I recommend cutting the Korean carrots a bit shorter than they come grated, but if you like them as is, leave them.
Step 4:

Get out a salad bowl and combine the chicken and the Korean carrots in it. Cut the cucumber into any shape and add it. Always taste the cucumber before cutting—a bitter one will spoil the salad.
Step 5:

How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water boils, then transfer to cold water to cool—the sudden temperature change makes them easier to peel. Peel the boiled eggs, chop them, and add to the salad. Next, finely chop the bell pepper and add it too.
Step 6:

Add a little mayonnaise and mix well. I don't salt mayonnaise salads, and this one already has salted carrots—but taste it and add salt to your liking. Chill the finished salad a little before serving. Transfer to a salad bowl and serve. Enjoy!

This salad doesn't just feed your guests well—it surprises them with its flavor combinations. Korean carrots pair beautifully with chicken, and the chicken makes the salad quite filling, while the added cucumber and bell pepper keep it light and full of vitamins. You can use smoked chicken instead of boiled; it only improves the flavor. If you like, build the salad in layers in a bowl, or make individual portions—it looks very striking and elegant that way.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Make salads only from fully cooled ingredients—a salad made from warm ones can spoil quickly.
It's best to make the mayonnaise yourself—it'll taste better and be healthier. Check out our homemade mayonnaise recipes. You can also use sour cream or plain yogurt instead of mayonnaise, on their own or mixed with it in any ratio you like—this cuts the calories.