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Bunito salad with Korean carrots

Bunito Salad with Korean-Style Carrots

A simple but very tasty salad with a pretty name! The name "Bunito" may not ring a bell for everyone, but most people know this salad by its taste and ingredients. The makeup is simple: the two main players — boiled chicken and Korean-style carrots — pair beautifully and round each other out, which is why it's a regular on many families' holiday tables. It comes together fast once your ingredients are prepped, and since it's usually layered, it looks pretty and festive.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken breast

200

Eggs

Korean-style carrots

150

Hard cheese

150

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 15 g

Fats 47 % 16 g

Carbohydrates 9 % 3 g

204 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make Bunito salad with Korean-style carrots? Gather your ingredients. Wash the chicken breast thoroughly and boil it in salted water until cooked through, about 20 minutes — that's enough. Save the broth for another dish, like a soup. Let the chicken cool, then cut it into small cubes with a knife.
Step 2:

Wash the eggs, put them in a pot of water, and hard-boil them for about 10 minutes from when the water boils. Drain the hot water and cover them with cold. Once cool, peel them. Separate the whites from the yolks and grate each into its own bowl.
Step 3:

You can buy Korean-style carrots ready-made, but it's better to make your own from fresh, natural ingredients. It doesn't take long — just make them ahead so they have time to marinate well. Before adding them to the salad, squeeze out the excess liquid so it doesn't run and spoil the look of the dish.
Step 4:

Use any hard cheese you like and have on hand — just make sure it's good quality and tasty so it doesn't throw off the salad. Grate it on the medium side of a grater.
Step 5:

Start building the layered salad — a plating ring makes it easy. Lay down the chicken as the first layer.
Step 6:

Or build the salad in a glass bowl or individual servings, such as in glasses. Spread mayonnaise over the top.
Step 7:

The second layer is the Korean-style carrots, also topped with mayonnaise.
Step 8:

Then the hard cheese and another thin layer of mayonnaise, followed by grated egg yolks, more mayonnaise, and grated egg whites. You can switch the order of the yolks and whites to create a fresh, original look for this classic salad. Garnish with a sprig of parsley and a cranberry. Enjoy!

Mayonnaise is best made from scratch — it tastes better and is better for you. You'll find some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or blended with mayonnaise in any ratio you like — that will lighten up the dish.
How do you hard-boil eggs? To keep them from cracking, place them in cold water and bring it to a gentle boil. Cook the eggs for 9 minutes after the water boils, then drain and cover with cold water to cool. The sudden temperature change makes them easier to peel.