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Salad chicken Korean carrot pepper

Chicken, Korean Carrot, and Bell Pepper Salad

A really tasty, zesty salad for a special occasion! The ingredient list is quite simple, but combined they make a salad that's hearty yet light and fresh, with a pleasant kick and tang from the Korean carrots and bell pepper. It comes together quickly and easily—even a beginner can nail it. Nearly everything is ready to go, especially if you use store-bought Korean carrots; all that's left is to boil the chicken breast.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken breast

300

Korean carrots

200

Bell pepper

Onion

Mayonnaise

Salt

Sugar

0.3

Vinegar

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 29 % 6 g

Carbohydrates 29 % 6 g

116 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make chicken, Korean carrot, and bell pepper salad? Gather the ingredients. The lineup is simple and budget-friendly. This salad is great for a holiday table or just for lunch or dinner—it's filling and delicious.
Step 2:

Boil the chicken breast in salted water for 20 minutes (you can use another cut of chicken—the salad just needs boneless meat). Add a pinch of salt, a few black peppercorns, and a bay leaf, and cook for another 10 minutes. Drain off the broth and let the chicken cool.
Step 3:

You can use the onion raw, or—if it tastes too sharp—quick-pickle it in vinegar with a little sugar and salt. Or keep it even simpler: peel and finely chop the onion, put it in a bowl, cover with boiling water, let it sit for 5 minutes, and drain. This takes the harsh bite out of the onion.
Step 4:

Finely chop the cooked chicken with a knife.
Step 5:

If you're using store-bought Korean carrots, just add them to the salad. But homemade really can't be beat, so it's worth making your own ahead of time: shred the carrot on a julienne grater, add vinegar and spices to taste, and let it sit for a few hours before using it in the salad.
Step 6:

Wash the bell pepper under running water and pat it dry with a paper towel. Remove the stem and seeds, and cut the pepper into thin strips. For an even brighter, prettier salad, use peppers of different colors, such as red and green.
Step 7:

Combine all the ingredients in a deep bowl, add salt to taste and the mayonnaise, and mix.
Step 8:

Let the salad rest a few minutes, then serve. Enjoy!

It's best to make your own mayonnaise—it'll taste better and be better for you. You'll find some great homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which cuts down the calories.