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Chicken, Cucumber, Corn and Korean Carrot Salad

0
600
Kitchen World
Calorie content 144.8 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 16.6 gr.
Fats * 9.2 gr.
Carbohydrates* 15 gr.
* per 100 gr. product
Chicken, Cucumber, Corn and Korean Carrot Salad
Content

Chicken salads are quite popular and widespread. Salads are prepared not only for festive feasts, but also on ordinary days. Today I want to share a recipe for an unusually delicious spicy salad with chicken, cucumber, corn and Korean carrots.

 

Ingredients

Cooking process

step 1 out of 5
Prepare all the ingredients you need to make the salad. Boil the chicken fillet in salted water. Peel and rinse the onions. Open a can of canned corn, drain the liquid.
step 2 out of 5
Pour the raisins with boiling water and leave for a while, then drain through a fine sieve.
step 3 out of 5
Cut the boiled chicken fillet into cubes. Chop the pickles finely. Cut Korean carrots into several pieces. You can use smoked or baked chicken.
step 4 out of 5
Finely chop the peeled onions. Grate hard cheese on a coarse grater. Combine the prepared ingredients in a deep container. Salt and season the salad with mayonnaise. Stir the salad thoroughly.
step 5 out of 5
Place the culinary ring on the dish, I used in the shape of a heart. Lay out the salad and tamp well. Remove the ring carefully. Garnish the salad with croutons or serve as an addition. Serve a delicious salad with chicken, cucumber, corn and Korean carrots.

Bon Appetit!

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