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Chicken salad with Korean carrots and prunes

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1040
Kitchen World
Calorie content 237.8 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 23.5 g
Fats * 16.5 g
Carbohydrates* 13 gr.
* per 100 gr. product
Chicken salad with Korean carrots and prunes
Content

It is with great pleasure that I want to share a luxurious recipe for a magnificent and interesting salad that will decorate any festive feast. A spicy salad with chicken, Korean carrots and prunes turns out to be unusually appetizing and juicy. Cook and you will love it!

Ingredients

Cooking process

step 1 out of 7
Wash the chicken fillet and boil in salted water. Cool the cooked meat completely, cut into small cubes. Place on the dish where you will collect the salad. Salt a little and coat with mayonnaise. You can also use smoked or baked chicken.
step 2 out of 7
Rinse the prunes thoroughly, dry with paper towels, cut into strips and lay out in the next layer, evenly spreading over the entire surface.
step 3 out of 7
Grate the hard cheese on a coarse grater and sprinkle on top of the prunes. Coat with mayonnaise. Instead of hard cheese, you can use processed cheese like "Friendship".
step 4 out of 7
Then place the Korean-style carrots and spread evenly over the entire surface of the salad. Coat with mayonnaise. Sprinkle with pine nuts.
step 5 out of 7
Put the chicken eggs in a saucepan, cover with water, salt and boil hard-boiled, cool by pouring cold water, peel. Divide the peeled eggs into whites and yolks. Grate chicken proteins on a coarse grater and lay out in the next layer. Coat with mayonnaise.
step 6 out of 7
Grate the chicken yolks on a fine grater and sprinkle the top and sides of the lettuce.
step 7 out of 7
Serve a festive puff salad with chicken, Korean carrots and prunes.

Bon Appetit!

 

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