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Chicken salad with Korean carrots and Chinese cabbage

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518
Kitchen World
Calorie content 104.7 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 16.2 g
Fats * 5.7 g
Carbohydrates* 6.2 gr.
* per 100 gr. product
Chicken salad with Korean carrots and Chinese cabbage
Content

Recently I discovered an interesting, bright and unusually delicious recipe for a puff salad made with chicken, Korean carrots and Chinese cabbage. The appetizer is light, juicy and tender. An excellent option for a festive feast.

Ingredients

Cooking process

step 1 out of 7
Prepare the dish on which you will collect the salad. Chop or tear the Chinese cabbage by hand. Put on a dish and coat with mayonnaise.
step 2 out of 7
Wash the cucumbers well, dry and cut into small slices, put on top of the Chinese cabbage and coat with ketchup.
step 3 out of 7
Wash the tomatoes well, dry, remove the stalk and core. Cut the tomato pulp into small slices and place on the cucumbers.
step 4 out of 7
Wash the chicken fillet, cut into small pieces and fry in a well-heated dry frying pan until evenly golden brown on all sides, salt and pepper. Cool completely. Arrange the fried fillets in the next layer, spreading evenly over the entire surface.
step 5 out of 7
Wash the bell pepper, dry it, peel it from seeds and core, cut into strips and add to the salad. Coat with mayonnaise.
step 6 out of 7
Grate the hard cheese on a coarse grater and spread in the next layer. Spread with ketchup.
step 7 out of 7
Spread the required amount of Korean carrots in the last layer. Serve a mouth-watering savory salad with chicken, Korean carrots and Chinese cabbage.

Enjoy a light salad!

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