Smoked chicken potatoes carrots Korean salad. Salad with smoked breast: recipes

I am glad to meet you again, dear readers of my site “Notes for the Family”! I really liked the delicious salad with smoked chicken and Korean carrots, the recipe for which I want to bring to your attention today. Smoked chicken on its own is very tasty, but with mushrooms it’s absolutely fabulous. And if you add pickles to this... However, I won’t get ahead of myself. I accompanied the recipe for a delicious salad with smoked chicken and Korean carrots with a photo, and it is waiting for you below.

Salad with smoked chicken and Korean carrots recipe with photos

I really like it salads containing smoked chicken. I have already given you several recipes:

Very tasty salad! It turns out light, although at the same time meaty.

Because of its appearance it is also called “Bride” salad.

The salad is somewhat similar to the one offered today. It also contains smoked chicken, Korean carrots, and champignons. But the rest of the ingredients are different.

I usually use smoked breast, but this time I chose smoked legs to make the salad. The meat in them is more tender.

So, for this delicious salad with smoked chicken and Korean carrots you need to prepare the following

Ingredients:

• smoked chicken 600 g
• champignons 400 g
• eggs 4 pcs.
• Korean carrots 300 g
• onions 2 pcs.
• pickled or pickled cucumbers 4 pcs.
• mayonnaise
• salt pepper

Prepare a delicious salad with smoked chicken

I always recommend buying champignon mushrooms, if possible, fresh rather than frozen. They are much more aromatic and tastier.

It is better to wipe off dirt from champignons with a damp cloth rather than soak them in water, so that they do not absorb excess water.

The champignons need to be cut into slices.

Peel the onion and cut into half rings.

The champignons and onions will need to be fried in a frying pan. I pour a little Altero oil, lay out the mushrooms with onions, salt and pepper, and simmer over low heat for about 15 minutes. Then let it cool.

Boil the eggs for 10 minutes, cool in cold water, peel and grate.

You need to remove the skin from smoked legs and separate the meat from the bones. Cut into cubes.

For the salad, you can use both salted and pickled cucumbers. They will also need to be cut into cubes.

I buy Korean carrots that are not very spicy. But if you don’t like spices and Korean carrots at all, you can replace them with regular boiled carrots. But I like Korean better.

Our salad today will be layered.

1. Smoked chicken
2. Mayonnaise
3. Pickles
4. Eggs
5. Mayonnaise
6. Korean carrots

I am attaching step-by-step photos (I forgot to take pictures of the layer with pickles):

The salad turned out very tasty and satisfying, and also bright and appetizing! Prepare and try!

And I will be glad to hear your feedback!

Ksenia Druzhkova, author of the site "" suggested you prepare a salad with smoked chicken and Korean carrots.

● Salad Mushroom field

Hello, dear visitors of the site “Note to the Family”! Today I want to introduce you to a recipe for layered salad with a very beautiful presentation. Salad with pickled mushrooms, and it's called...

Ingredients

• 300 g Korean carrots;
• 200 g canned corn;
• mayonnaise - to taste.

Preparation

Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

• 400 g boiled or smoked chicken breast;
• 300 g Korean carrots;
• 3 large bell peppers;
• salt and mayonnaise - to taste.

Preparation

A very quick salad if you have ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.

Wash the pepper and remove the seeds. Lifehacker already talks about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

• 200 g Korean carrots;
• 200 g smoked sausage;
• 1 large tomato;
• 1 large cucumber;
• 1 bunch of dill or parsley;
• salt and mayonnaise - to taste.

Preparation

Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.

Cooking time: 10 minutes.

Ingredients

• 100 g Korean carrots;
• 2 cucumbers;
• 1 radish;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 2 tablespoons olive oil;
• 1 tablespoon lemon juice;
• ½ teaspoon mustard;
• salt - to taste.

Preparation

Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season with olive oil, lemon juice and mustard. Mix thoroughly and serve.

Salad with Korean carrots and beans

Ingredients

• 200 g canned red beans;
• 100 g Korean carrots;
• 100 g smoked chicken leg;
• 3 eggs;
• mayonnaise - to taste.

Preparation

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).

Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.

Cooking time: 15 minutes.

Ingredients

• 200 g Korean carrots;
• 200 g crab sticks;
• 100 g hard cheese;
• 100 g mayonnaise;
• 3 eggs;
• 1 clove of garlic;
• 1 bunch of green onions;
• 1 bunch of dill;
• salt and ground black pepper - to taste.

Preparation

Boil the eggs. While they are cooling, cut the crab sticks into thin strips and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.

Combine all the ingredients together, add mayonnaise, salt and mix well.

If desired, you can add canned corn to this salad.

Cooking time: 15 minutes.

Ingredients

• 200 g Korean carrots;
• 100 g smoked sausage;
• 2 eggs;
• 1 pack of rye crackers;
• salt and mayonnaise - to taste.

Preparation

While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.

Season the salad with mayonnaise and serve.

Cooking time: 15 minutes.

Ingredients

• 500 g squid;
• 500 Korean carrots;
• 1 small onion;
• 3 cloves of garlic;
• 3 tablespoons soy sauce;
• 1 teaspoon sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground red pepper;
• vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Cooking time: 25 minutes.

Ingredients

• 500 g beef liver;
• 300 g Korean carrots;
• 3 large onions;
• salt and mayonnaise - to taste;
• vegetable oil for frying.

Preparation

Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.

Ingredients

• 300 g chicken fillet;
• 200 g hard cheese;
• 150 g Korean carrots;
• 2 eggs;
• salt and mayonnaise - to taste.

Preparation

Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

• 200 g chicken fillet;
• 200 g Korean carrots;
• 150 g hard cheese;
• 3 eggs;
• 1 orange;
• mayonnaise and salt - to taste.

Preparation

Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Lay out the salad in layers, coating each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.

Salad with Korean carrots and mushrooms

Cooking time: 50 minutes.

Ingredients

• 300 g chicken fillet;
• 200 g pickled mushrooms;
• 200 g Korean carrots;
• 100 g pitted olives;
• 100 g hard cheese;
• 2 eggs;
• greens for decoration;
• salt and mayonnaise - to taste.

Preparation

Boil chicken fillet in salted water. Hard boiled eggs. While this is cooling, wash and dice the mushrooms.

Also cut the chicken and place it on a large dish in the shape of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.

Delicious salads with Korean carrots

Korean carrot salad has a lot of advantages.

It is tasty, light, and goes well with many dishes (meat, fish, potatoes, pasta).

In addition, it can become the basis for preparing some dishes.

Salads with Korean carrots recipes.

Salad with Korean carrots and ham.

Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrots - 155 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.

Preparation:

1. Grate the cheese and cut the ham into thin strips.

2. Grate the cucumber and drain the resulting liquid.
3. Boil the eggs hard.
4. Place the salad on a plate in the following order:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot

Lubricate each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively carved. You can also add sweet and sour apple or crab sticks to the salad. Use the remaining ham to make ham pancakes.

Chicken salad with Korean carrots.

Ingredients:
- chicken fillet - 1 pc.

- hard cheese - 155 g
- eggs - 3 pcs.
- mayonnaise

Preparation:
1. Boil the chicken fillet, cut into strips or cubes.
2. Hard-boil the eggs and grate them on a fine grater.
3. Peel the orange and cut into cubes.
4. Grate the cheese on a medium or coarse grater.
5. Lay the salad in layers in the following order:
- meat
- Korean carrot
- orange pieces
- grated eggs
- grated cheese

Grease each layer with mayonnaise.

Korean chicken and carrot salad is ready!

Salad with Korean carrots and prunes.

Ingredients:
- Korean carrots - 320 g
- small beans - ½ cup
- prunes - 320 g
- greenery

Preparation:
1. Boil the beans. To speed up the process, add soda to the water (at the tip of a knife).
2. Add carrots to the cooled beans.
3. Steam the prunes with boiling water and let them stand. Drain the liquid and cut it into strips.
4. Add prunes to other products.
5. Sprinkle with chopped herbs and season with mayonnaise. Salad with prunes and Korean carrots is ready!

Salad with Korean carrots and eggplants.

Ingredients:
- Korean carrots - 220 g
- eggplants - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil

Preparation:

1. Wash the eggplants, remove the skin, cut into rings, add salt, and let them stand for a while.

2. After 20 minutes, rinse the eggplants in water and dry on a towel.

3. Fry the eggplants in oil, leave on a towel, allowing the fat to drain.

4. Place eggplants on a plate, brush with mayonnaise, place Korean carrots, brush with mayonnaise again.
5. When serving, let the salad brew and garnish to taste.

Try also the hot eggplant salad.

Salad "Caprice".

Ingredients:
- champignons - 155 g
- sweet pepper - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrots - 220 g
- greenery

Preparation:
1. Wash the pepper, cut out the seed pod, and cut into strips.
2. Boil the mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Place carrots, crab sticks, mushrooms and peppers in a salad bowl and mix.
5. Korean carrots will release juice, so there is no need to dress the salad.
6. Add greens and a little salt to the salad.

Using the remaining mushrooms, prepare pork rolls with champignons.

Salad with Korean carrots and smoked meat.

Ingredients:
- boiled potatoes - 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrots - 155 g
- onions - ½ pcs.
- yolk
- mayonnaise

Preparation:
1. Grate the beets and potatoes on a coarse grater.
2. Chop the onion and meat.
3. If the carrot is long, it also needs to be cut.
4. Mix the meat and beets separately with mayonnaise.
5. Lay out the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.

Salad "Straw".

Ingredients:
- chicken leg - 2 pcs.
- cheese
- garlic cloves - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrots - 150 g

Preparation:
1. Boil the chicken, cool, and separate into fibers.
2. Cut the cucumbers into small cubes, add Korean carrots, mix with garlic pressed through a press.
3. Mix the salad, place on a plate, sprinkle with grated cheese.

Salad with Korean carrots and Chinese cabbage.

Ingredients:
- Korean carrots - 85 g
- Chinese cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt

Preparation:

1. Pour cold water over chicken fillet, boil until soft, add salt, dry, cool, cut into small cubes.

2. Chop the Chinese cabbage into thin strips.

3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and Korean carrots.
5. Dress the salad with mayonnaise.

You will also love the salad with Chinese cabbage and ham.

Salad with mushrooms and carrots in Korean “Three Flowers”.

Ingredients:
- boiled chicken - 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrots - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- tomato
- eggs
- parsley

Preparation:
1. Boil the chicken, season with salt, cut into pieces, and fry. This will be the first layer, grease it with mayonnaise, lay out the chopped mushrooms.
2. The next layer is Korean carrots, grease with mayonnaise.
3. Grate the eggs and place on top of the mayonnaise.
4. Sprinkle with grated cheese and brush with mayonnaise.
5. Decorate the top of the salad with a flower made from tomato, egg and parsley.

Salad with Korean carrots, oranges and chicken.

Ingredients:
- smoked chicken leg - 1 pc.
- Korean carrots - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise

Preparation:
1. Boil the eggs and grate them.
2. Cut the leg into strips, the orange into cubes.
3. Grate the cheese.
4. Layer the salad:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese

You can use the remaining fruit to make an orange casserole.

Decorate the salad to your liking.

Salad with Korean carrots, cheese and ham.

Ingredients:
- ham - 320 g
- Korean carrots - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.

Preparation:
1. Grate the cheese on a grater (large).
2. Cut the ham into strips.
3. Grate the cucumber and drain the juice.
4. Boil the eggs hard.
5. Place the salad on a plate, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Lubricate the salad with mayonnaise and slices of boiled eggs.

Salad of Korean carrots, corn and chicken “Ryzhik”.

Ingredients:
- boiled chicken breast
- a jar of canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- garlic cloves - 5 pcs.
- mayonnaise
- ground black pepper
- chicken

Preparation:
1. Remove bones from the chicken and cut into cubes.
2. Add sweet pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. When serving, cover the salad with chips.

Salad with Korean carrots and corn ready!.

Salad with croutons, processed cheese and Korean carrots.

Ingredients:
- carrots - 2 pcs.
- processed cheese - 2 pcs.
- loaf - ¼ part
- garlic cloves - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons

Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into the carrots, season with garlic, and refrigerate for about an hour.
4. Grate the processed cheese.
5. Prepare crackers. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, place the bread cubes on a baking sheet, leave them for 15 minutes.
6. Mix Korean carrots, baked croutons and cheese, season with mayonnaise, mix thoroughly.

Salad with Korean carrots and squid.

Ingredients:

Carrots - 500 g
- squid carcasses - 3 pcs.
- sugar - tablespoon
- salt - teaspoon
- garlic cloves - 3 pcs.
- onion - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ teaspoon
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons

Preparation:

1. Peel the carrots, grate them, add oil, spices, and garlic.

2. Clean the squid from the films, remove the chitinous plates, rinse the carcasses.

3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Keep the carcasses in boiling water for a couple of minutes, and then take them out. Once they are cooked they will become voluminous and puffy. Place the carcasses on a plate, cool, cut into strips or rings, and place on Korean carrots.

4. Mix all ingredients well, cover with a lid, and place in the refrigerator for marinating.
5. In the morning the salad will be ready to eat.

Salad of Korean carrots, bell peppers and chicken.

Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- bell pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise

Preparation:
1. Place the chicken breast in a saucepan, add water, salt, and cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Cut the sweet pepper into half rings.
3. B chicken salad with Korean carrots add Korean carrots.
4. Arrange the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise and place on serving plates

Hedgehog salad with Korean carrots.

Ingredients:
- mushrooms, chicken fillet - 255 g each
- onion
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrots - 420 g

Preparation:
1. Cut fresh mushrooms and fry in vegetable oil.
2. Boil the chicken fillet with spices, chop finely.
3. Finely chop the onion and fry in oil.
4. Boil the eggs and grate them.
5. Lay out all the ingredients in hedgehog-shaped layers: chicken fillet, mushrooms, mayonnaise mesh, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from peppers or olives, the spines from Korean carrots, and sprinkle the muzzle with cheese.
7. Place greens around the hedgehog.

As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms and even fruit!

Lay out in layers:

Carrot
mushrooms (I used fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
Place green onions on top.

Korean carrots are a spicy vegetable snack that is good on its own. But our housewives learned to prepare a variety of salads based on this dish. The taste of spicy carrots goes well with meat and fish, but the combination with smoked chicken is especially successful. Therefore, a salad with smoked chicken and Korean carrots can become the “star” of the snack table.

To prepare the salad, you can use smoked breast or chicken legs. There is no fundamental difference. The chicken must be freed from bones and skin and cut into small slices.

You can prepare Korean carrots yourself in advance. The recipe is quite simple: you need to grate the carrots with long and narrow strips (a special grater is used). Place the carrots in a bowl and sprinkle with spices, squeeze the garlic through a press. Fry the onion in vegetable oil until brown. Remove the onion with a slotted spoon and discard it, and pour the hot oil over the carrots. All that remains is to season the carrots with sugar and vinegar and let the dish brew.

But if you don’t have time to bother with preparing a Korean snack, you can buy carrots at any supermarket.

The remaining ingredients for the salad are prepared depending on the recipe. You just need to remember that all the products that you plan to add to the dish must have the same temperature.

Season the salad with mayonnaise, vegetable oil or specially prepared sauce. But since carrots already contain vegetable oil, fatty dressings should be used in small quantities.

Interesting facts: not many people know that Korean carrots were invented not in Korea, but in the USSR. To prepare the traditional Korean snack kimchi, you needed Chinese cabbage, and it was difficult to get it in those days. Therefore, enterprising citizens replaced it with affordable vegetables, including carrots. The taste of carrots with spices turned out to be so successful that the dish turned into an independent snack.

Classic salad recipe with smoked chicken and Korean carrots

A simple classic recipe includes few ingredients, but the dish has a harmonious taste and attractive appearance.

• 400 gr. smoked chicken (weight without bones and skin);
• 200 gr. prepared carrots in Korean style;
• 100 gr. hard cheese;
• 2 tomatoes;
• 4 tablespoons of mayonnaise.

The salad is prepared very quickly. First you need to prepare the tomatoes. If you do not serve the salad immediately after preparation, it is better to remove the seeds from the tomatoes. Otherwise, the salad will soon leak and lose its attractive appearance. Cut the prepared tomatoes into thin slices.

Mix tomatoes and prepared carrots. Add grated cheese and smoked chicken fillet cut into cubes. Mix everything and season with mayonnaise.

Salad with corn and croutons

This salad is prepared with corn and croutons, it turns out very tasty and satisfying.

• 400 gr. smoked chicken fillet;
• 250 gr. ready-made Korean carrot snack (medium spicy);
• 250 gr. canned corn;
• 100 gr. mayonnaise;
• 50 gr. ready-made crackers with cheese flavor.

• 1 can of red beans in their own juice;
• 150 gr. Korean carrots (ready-made snack);
• 1 smoked chicken leg;
• 4 eggs;
• mayonnaise to taste.

Remove the skin from the leg and cut out the bones. Cut the meat into small pieces. Eggs should be boiled in advance so that they have time to cool completely before cooking. We clean them and chop them into neat cubes or sticks.

Drain the liquid from the canned beans and rinse them with cold water. Mix beans with carrots, chicken and eggs. Season with mayonnaise.

Advice! If you don’t like mayonnaise, then you can prepare a sour cream dressing for this salad by adding a little mustard, lemon juice, salt and black pepper.

Salad with bell pepper

It doesn’t take much time to prepare a salad with Korean carrots, smoked chicken breast and bell pepper. All ingredients are ready to use, so all that remains is to chop them, mix them and season with sauce.

• 1 smoked chicken breast;
• 2 pods of bell pepper, it is advisable to take peppers of different colors, for example, red and green, then the salad will look more elegant;
• 200 gr. Korean carrots;
• 2 egg whites.

Refueling:

• 2 boiled yolks;
• 5 tablespoons of sour cream;
• 1 teaspoon French mustard;
• 1 teaspoon lemon juice;
• 1 pinch of turmeric;
• salt to taste.

Boil the eggs in advance, cool and separate the yolks. We will use them for dressing, and the whites will go into the salad.

Mash the boiled yolks with a fork, add a little salt and turmeric, add a spoonful of French mustard, mix and add sour cream. Beat everything together until smooth. Add lemon juice to taste. If desired, you can add greens to the sauce, which should be chopped as finely as possible.

Cut the smoked chicken into elongated thin slices and mix with Korean carrots. Remove the seeds from the pepper and cut into narrow strips. Three whites on a coarse grater. Mix everything and season with sauce.

Salad with mushrooms

You can prepare a salad with smoked chicken fillet, mushrooms and carrots in Korean. The best mushroom option is champignons; you can also use oyster mushrooms. You don’t have to use fresh mushrooms; frozen ones work great. You can dress the salad with mayonnaise, but we will prepare a more interesting version of the dressing.

• 200 gr. smoked chicken fillet;
• 150 gr. ready-made Korean carrot snack;
• 300 gr. fresh champignons;
• 2 eggs.

Refueling:

• a third of a glass of natural yogurt;
• 0.25 teaspoon hot mustard;
• 0.5 tablespoon of lemon juice;
• 1 teaspoon vegetable oil;
• salt and black pepper to taste.

• 300 gr. smoked chicken (clean fillet without skin);
• 2 fresh cucumbers;
• 100 gr. hard cheese;
• 200 gr. ready-made Korean carrot snack;
• 4 boiled eggs;
• mayonnaise mixed with sour cream for dressing.

This salad is laid out in layers, each layer needs to be coated with sauce. To prepare the sauce, you need to mix mayonnaise with an equal volume of sour cream. If desired, the sauce can be peppered and seasoned with crushed garlic. Place the finished sauce in a pastry bag, so it will be more convenient to apply it to the salad ingredients laid out in layers.

Advice! If you don’t have a pastry bag on hand, you can put the sauce in a regular thick plastic bag and cut off the corner so that the sauce flows out in a thin stream.

Grind the eggs with a knife or on a grater. Place on a plate in an even layer. “Draw” a network of sauce on the surface.

Cut the smoked fillet into small slices of any shape, distribute the meat in a second layer and cover with sauce. Cut fresh cucumbers into strips or cubes. You should not grate them, otherwise the vegetables will release too much juice. We spread the cucumbers in a third layer, making a grid of sauce.

Next, lay out the Korean carrots; there is no need to cover this layer with sauce, since the appetizer contains vegetable oil. The top layer is grated cheese. You can grate the cheese directly over the salad, moving the grater to distribute the shavings evenly.

Layered salad "Isabella"

This layered salad, beloved by many, can be prepared with smoked chicken and Korean carrots. This dish looks impressive and will perfectly decorate a table with holiday appetizers.