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Korean-Style Salad with Chicken and Corn

A bright, festive salad that leaves a lasting impression! This one is a real find. The ingredients come together so well that the flavor combination is simply a delight. No matter how often I make this salad, it never gets old or boring. Try it and see for yourself!

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Korean salad with chicken and corn
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 9 g
Fats 17 % 3 g
Carbohydrates 33 % 6 g
88 kcal
GI: 50 / 50 / 0
  • Rinse the chicken breast, put it in a pot, and cover with water. Add a little salt and set it over the heat. Cook until done, then take it out of the water and let it cool. Shred the cooled chicken into strips (just pull it apart by hand) and put it in a bowl. Add the mushrooms, Korean-style carrots, and corn (drained first). Stir in a spoonful of yogurt (you can leave it out), toss, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Acedophilin 3.2% fat content - 58  kcal/100g
  • 'rastishka ' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'agusha' - 87  kcal/100g
  • 'aktimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'mazhetel' - 48  kcal/100g
  • Ermann fat yogurt - 152  kcal/100g
  • Yogurt of 3.5% fat content - 68  kcal/100g
  • Natural yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Pickled champignons - 12  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Korean carrots - 134  kcal/100g

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