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Isabella salad with chicken and Korean carrots

Isabella Salad with Chicken and Korean Carrots

An elegant, fragrant salad with a delicate flavor! The mushrooms and pickles add an aromatic note, while the chicken and Korean carrots bring a savory, spicy kick. It's garnished to look like a cluster of dark grapes — which is where the name "Isabella" comes from. Surprise your guests with the playful presentation!

Angel

Recipe author

Isabella salad with chicken and Korean carrots

Composition / ingredients

Servings:

Smoked chicken

400

Dill pickles

300

Button mushrooms

500

Onion

200

Eggs

Korean-style carrots

400

Mayonnaise (can be swapped for sour cream)

200

Olives (for garnish; can be swapped for dark grapes)

100

Fresh herbs (dill and parsley, for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 6 g

Fats 50 % 10 g

Carbohydrates 20 % 4 g

128 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make Isabella salad with chicken and Korean carrots? Gather your ingredients.
Step 2:

Hard-boil the eggs.
Step 3:

Slice the mushrooms.
Step 4:

Sauté them in a little oil.
Step 5:

Cut the onion into half-rings, add it to the mushrooms, and cook until done.
Step 6:

Cut the smoked chicken into cubes.
Step 7:

On the serving plate, spread a layer of the chicken and brush it lightly with mayonnaise.
Step 8:

Grate the pickles on the coarse side of a grater.
Step 9:

Add a layer of pickles over the chicken and lightly brush with mayonnaise.
Step 10:

Then a layer of the sautéed mushrooms and onion.
Step 11:

Grate the hard-boiled eggs on the coarse side of a grater...
Step 12:

Spread the egg over the mushroom layer and brush with mayonnaise.
Step 13:

Top with a layer of Korean-style carrots.
Step 14:

Now decorate: finely chop the dill and press it onto the sides of the salad. Halve the olives (or grapes) and arrange them in the shape of a grape cluster. A sprig of parsley makes the vine.
Step 15:

Refrigerate for a couple of hours so the layers meld.
Step 16:

And... surprise your guests! Enjoy!

It's best to make the mayonnaise yourself — it'll be tastier and better for you; look for good homemade mayonnaise recipes. For the dressing you can also use sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in any ratio you like, which lightens 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 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.