Salad with Chicken, Korean Carrots, and Pickled Mushrooms
A lovely salad with chicken, Korean carrots, and pickled mushrooms. All the ingredients come together beautifully. It works as a standalone dish for breakfast or dinner, and it looks great on a holiday table.
Cooking method
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Step 1:
Get all the ingredients ready. You can use any pickled mushrooms in this recipe; I used porcini. Boil the chicken fillet in salted water until tender, about 20-25 minutes.
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Step 2:
Rinse the mushrooms and chop them if needed. Drain the excess liquid from the corn. Shred the cooled chicken fillet into strands by hand and put it in a bowl. Add the Korean carrots, mushrooms, and corn to the chicken.
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Step 3:
Add a little salt, drizzle with olive oil, and mix thoroughly. Arrange the salad on a platter and serve. This healthy, high-protein, nutritious yet diet-friendly salad has just 88 kcal per 100 grams, with a protein/fat/carb ratio of 50/17/33.
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Step 4:
The diet-friendly salad with chicken and vegetables is ready! Enjoy!
- That said, the quality of the protein also matters a great deal. Many scientists agree that the established recommended protein intake may be too low to support a healthy lifestyle. Recent studies show that protein has a positive effect on metabolic processes, helps reduce weight, and curbs appetite. Because proteins can suppress hunger and speed up the metabolism, a high-protein diet helps shed excess weight. It's also important to spread your protein intake throughout the day. You shouldn't take most of your daily allowance at a single meal. The best approach is to include protein with every meal, so your body uses it more efficiently.
Caloric content of the products possible in the composition of the dish
- Pickled champignons - 12 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Korean carrots - 134 kcal/100g
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