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Chicken salad with Korean carrots and walnuts

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Kitchen World
Calorie content 115.8 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 20.8 g
Fats * 8.8 g
Carbohydrates* 2.9 gr.
* per 100 gr. product
Chicken salad with Korean carrots and walnuts
Content

Chicken salads have a large number of recipes. Today I want to share a great recipe for an extraordinary, bright salad with chicken, Korean carrots and walnuts, which can be prepared for a festive table. The salad turns out to be light and appetizing.

Ingredients

Cooking process

step 1 out of 10
Break chicken eggs into a small container, add corn or potato starch, pour in drinking water and salt a little. Using a fork or whisk, bring the mixture to a homogeneous consistency.
step 2 out of 10
Heat the pan well, brush with vegetable oil, pour in a little egg mass. Fry the egg pancakes until golden even on both sides. Fry all the pancakes this way.
step 3 out of 10
Cut ham, smoked meat or any other sausage products into strips.
step 4 out of 10
Cut the Chinese cabbage into strips.
step 5 out of 10
Put the prepared ingredients in a salad bowl, add Korean-style carrots.
step 6 out of 10
Boil the chicken fillet in salted water in advance. Cool the cooked meat completely and cut into medium-sized cubes. Instead of boiled chicken fillet, you can use smoked chicken fillet. Add to salad.
step 7 out of 10
Roll the egg pancakes and cut into thin strips. Add to salad.
step 8 out of 10
Sort the walnuts so that no shells or partitions get caught. Then chop with a knife. Add to salad.
step 9 out of 10
Salt the salad and season with mayonnaise, mix well.
step 10 out of 10
Wash and dry lettuce leaves. Cover the dish with lettuce leaves. Lay out the cooked flavored salad with chicken, Korean carrots and walnuts and serve.

Bon Appetit!

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