Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Salad with chicken, oranges and Korean carrots

Salad with chicken, oranges and Korean carrots

0
1205
Kitchen European
Calorie content 143.9 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 26.7 g
Fats * 8.1 gr.
Carbohydrates* 5.7 g
* per 100 gr. product
Salad with chicken, oranges and Korean carrots
Content

The trick of this salad is the addition of orange to the ingredients we are used to. In no case should it be replaced with anything: citrus fruits add juiciness, contrasting sweetness and freshness to the classic Korean-style chicken and carrot salad.

Ingredients

Cooking process

step 1 out of 6
Rinse the chicken breast and cook until tender over medium heat, the broth can be frozen for soup. Cool, remove skin, remove meat from bones, checking with fingers so that bone fragments do not get into the salad. Cut the chicken into medium-sized cubes.
step 2 out of 6
Put the eggs in boiling water, add a pinch of salt and cook for exactly 10 minutes. Then, with a spoon, quickly transfer the eggs into a saucepan with cold water and let cool, change the water 2 times. Peel and cut into cubes or chunks. Add to chicken.
step 3 out of 6
Drain the marinade from the Korean carrots and squeeze it lightly with your hands, cut.
step 4 out of 6
Add to the rest of the ingredients, leave some to decorate the salad at the end.
step 5 out of 6
Pour over oranges with boiling water. Divide them into segments, remove the skin from the segments and cut the flesh into small pieces. Drain the juice from the corn, put it on a sieve and add it with the oranges to the salad. Add mayonnaise there, stir. Taste for salt. Add salt if necessary.
step 6 out of 6
Put the salad in portioned rings, then carefully remove the rings. Put Korean carrots on top of the salad and stick on a parsley leaf.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *