Delicious chicken salad: classic and layered recipes

Salad recipe with chicken, Korean carrots and cheese

Products:

• Chicken fillet – 300g
• Korean carrots – 250-300g
• Egg – 3 pcs
• Hard cheese – 150g
• Parsley leaves
• Mayonnaise - 100g

Cooking:

1. Cook the chicken and eggs separately until done.

2. Cool the cooked chicken and cut into cubes. Add just a little salt.

3. Peel the boiled eggs and separate the white from the yolk.

4. Rub them separately. For protein, use a large mesh grater.

5. The cheese needs to be grated finer.

6. Now let’s take a dish and place our ingredients on it in layers, one by one lubricating them with mayonnaise:

- First chicken meat, then carrots, cheese, grated protein.

- The yolk is last, there is no need for mayonnaise here.

— Decorate the finished salad with parsley leaves. Now everything is ready.

Korean carrot and chicken salad

Most often, eggplants are added only to dishes like ratatouille or vegetable sautés. They are rarely found in Korean salads. But today we will make a small exception for you.

For Korean carrot and chicken salad you need:

• 35 ml honey;
• 200 grams of eggplant;
• 35 ml olive oil;
• 1 chicken breast;
• 150 grams of Korean carrots;
• 5 ml Dijon mustard;
• 90 grams of cucumbers.

Salad with Korean carrots, chicken:

1. Wash the eggplant without peeling and cut into strips.
2. Wash the chicken fillet, cut off the membranes and place in a saucepan with water and spices.
3. Place the dish with meat on the stove and cook until done. This will take about thirty minutes. During cooking, remove foam from the surface.
4. Cool the finished meat in the broth, and cut the cooled meat into cubes.
5. Preheat the oven to the optimal temperature.
6. Take out a baking sheet and place the chopped eggplant on it. Season to taste and drizzle with oil. Bake for no more than fifteen minutes.
7. Wash the cucumbers, peel them if necessary and cut into strips.
8. Remove the carrots from the marinade and shorten the strips.
9. Combine the remaining butter with honey and mustard, add spices and mix.
10. Combine chicken cubes with eggplant, carrots, and cucumbers. Drizzle dressing over salad and serve.

Delicious salad with chicken, Korean carrots, eggs and cabbage according to a simple recipe

Required Products:

• Tender chicken fillet – 200 gr.
• Korean carrots – 200 gr.
• White cabbage – 150 gr.
• Egg – 3 pcs.
• Onions - 1 pc.
• Walnuts – 70 gr.
• mayonnaise

Cooking method:

1. Boil the chicken fillet.

2. Hard boil the eggs.

3. Cut the cooked fillet into pieces, chop the eggs on a cutting board.

4. Grind walnuts in a mortar.

5. Finely chop the cabbage and onion.

6. Place all ingredients in a salad bowl and mix.

7. Add salt to taste, season with mayonnaise.

8. For decoration, you can sprinkle the remaining nuts on top.

Chicken and Korean carrot salad

This salad will be with rice, two types of nuts, vegetables and juicy chicken fillet. Wow, just imagine that scent!

Korean carrot chicken salad:

• 2 chicken fillets;
• 1 cup rice;
• 25 grams of pecans;
• 150 grams of Korean carrots;
• 1 onion;
• 15 grams of hazelnuts;
• 1 fresh cucumber;
• 2 bell peppers;
• Mayonnaise.

Recipe for salad with Korean carrots and chicken:

1. Wash, peel and boil chicken meat.
2. Cool the finished fillet and then cut into cubes.
3. Wash the cucumbers and cut into cubes.
4. Rinse the rice, boil it, then transfer it to a bowl and let it cool, stirring occasionally.
5. Peel the onion and chop into half rings or cubes.
6. Chop the nuts together and fry a little.
7. Wash the bell pepper, remove the stem and seeds, cut into cubes.
8. Remove the carrots from the marinade and shorten the strips.
9. Mix all ingredients in a salad bowl, season with mayonnaise and mix again.

With mushrooms

Products:

• chicken breast – 500g
• Korean carrots – 450g
• fresh cucumber – 2 pcs
• Canned champignons (or other mushrooms) - 1 can
• small onion - 1 piece
• mayonnaise.

Cooking method:

1. Boil chicken fillet in a saucepan.

2. While the meat is cooking, fry the onion in a frying pan, then let it cool.

3. After the meat has cooked and cooled, you need to cut it into cubes, but not finely.

4. Cucumbers must be cut lengthwise into strips, then crosswise so that the pieces are not too long.

5. The future salad with chicken breast and Korean carrots is laid out in layers in a salad bowl.

6. First, lay out the canned mushrooms (if they are large, cut them in half).

7. After them, place the chicken meat, add a little salt. This layer must be greased with mayonnaise.

8. Then come the onion, cucumber and finally carrots.

9. Salad can be served.

Chicken salad, Korean carrots, cucumber

Chicken salad, Korean carrots, cucumber - a real delicacy of culinary art, and very healthy. Try to cook this dish at least once and it will become a frequent guest on your table.

What you will need:

• 2 chicken fillets;
• 75 grams of nuts;
• 1 bunch of lettuce;
• 1 pear;
• 100 grams of Korean carrots;
• 1 fresh cucumber;
• 4 eggs;
• Mayonnaise.

Salad with Korean carrots, cucumber and chicken:

1. Wash the chicken fillet, remove films and fat, boil and leave to cool in the broth.
2. After the meat has cooled, you need to cut it into cubes.
3. Boil eggs, cool in cold water. Then peel and cut into pieces.
4. Squeeze the carrots from the marinade and shorten the strips.
5. Wash the cucumber, peel and cut into cubes.
6. Do the same manipulations with the pear.
7. Dry the nuts in a hot frying pan without oil and crush them in a mortar.
8. Rinse the lettuce leaves and place on the bottom of the dish.
9. Mix the remaining ingredients in a salad bowl and season with mayonnaise. If necessary, add salt and pepper and place on lettuce leaves.
10. Korean chicken salad with carrots should be cooled slightly before serving.

With bell pepper

Ingredients:

• Chicken breast – 400g
• Bell pepper - 1 pc.
• Korean carrots – 150g
• Can of canned corn
• garlic – 3 cloves
• mayonnaise - 100g

Cooking method:

1. First, wash and boil the chicken.

2. Cool the cooked meat and cut it into small pieces on a board.

3. Also chop the washed bell pepper into pieces approximately the same size as the meat.

4. For garlic, use a fine grater.

5. Now you can take a salad bowl and put chicken, chopped peppers, carrots, and canned corn in it. You can also add spices.

6. Finally, season the salad with mayonnaise and mix.

7. Chicken salad with Korean carrots can be served.

Salad with Korean carrots, cucumber and radish

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.

Bunito salad classic recipe

For preparation we will need the following ingredients:

• chicken fillet (boiled) – 500 grams;
• Korean carrots – 400 grams;
• hard cheese – 200 grams;
• boiled eggs – 5 pcs.;
• mayonnaise – 200 grams.

Cooking process

Cut the chicken fillet into small pieces.

We first boiled it in salted water. Added peppercorns, bay leaves, coarsely chopped carrots and onions. This makes the chicken breast tender and flavorful. To make the fillet more juicy, cool it directly in the broth.

We put the first layer of our salad - chicken fillet - into the salad bowl. We make a mesh from mayonnaise.

For some piquancy, you can squeeze a clove of garlic into the mayonnaise for the first layer.

The next layer is Korean carrots. Again we make a mesh of mayonnaise.

Next, grate the cheese on a fine grater. Place it in a salad bowl as a third layer.

Note to the owner.

For those who are watching their figure, you can use low-fat cheese and lean mayonnaise or yogurt.

In boiled eggs, separate the whites from the yolks.

Grate the whites on a coarse grater. Place on cheese. Lubricate with mayonnaise.

Grate the yolks on a fine grater. Sprinkle our salad with grated yolks.

Bunito salad is ready.

It is better to put it in the refrigerator for a couple of hours. This way it will soak in better.

Before serving, the salad can be decorated with herbs.

Chicken salad, beans, Korean carrots

Korean dishes with such products are not only rare for us, but also a little wild. We're just not used to this. But that’s not a reason not to try delicious squid, right?

What you will need for a salad with chicken and carrots in Korean:

• 2 squid carcasses;
• 1 chicken fillet;
• 150 grams of Korean carrots;
• 1 onion;
• 1 fresh cucumber;
• 190 ml mayonnaise.

Chicken, Korean carrot and cucumber salad:

1. Clean the chicken and season with salt and pepper.
2. Heat a frying pan with oil and fry the meat on all sides until golden brown.
3. Next, cover the pan with a lid and fry the meat until cooked through for about twenty minutes.
4. Separate the finished meat into fibers.
5. Clean the squid from the film and inner chord, rinse.
6. Salt and boil the water, throw the carcasses in there for two minutes.
7. Remove seafood and cut into half rings.
8. Wash the cucumbers, cut off the ends and skin, and cut into strips.
9. Chop the carrots if they are long.
10. Peel and chop the onion.
11. Combine chicken, carrots, cucumbers, squid and onions.
12. Season the salad with mayonnaise, spices and serve.

Light salad with chicken and pineapples at home

A light and tasty salad of vegetables, chicken and pineapple will allow you to feel the spicy flavors of the sultry summer even at a winter holiday dinner. The combination of baked red bell peppers, yellow pulp of ripe avocado and green salad leaves will fill the New Year's table with a riot of colors and bright aromas. Prepare such an amazing dish for your closest people and enjoy listening to their enthusiastic reviews.

Essential Ingredients for Easy Pineapple and Roasted Chicken Salad

For the salad:

• chicken thighs without skin and bones -800 g
• lettuce leaves -400 g
• red bell pepper - 4 pcs.
• ripe avocados - 2 pcs.
• cucumber - 2 pcs.
• pineapple - 0.5 pcs.
• grated parmesan - 2 tbsp.
• honey mustard sauce - 4 tbsp.

For chicken:

• hot pepper - 1 pc.
• onion - 1 pc.
• grated ginger - 1 tbsp.
• thyme sprigs - 3 pcs.
• garlic - 3 cloves
• soy sauce - 3 tbsp.
• lemon or lime juice - 2 tbsp.
• sugar - 2 tbsp.
• ground pepper - 0.5 tsp.
• salt - 1 tsp.

Step-by-step preparation of a light salad with chicken and pineapple at home

1. Place all ingredients from the “chicken” column in a blender bowl and blend until smooth. Don't forget to first peel and chop the onion, garlic and hot pepper.

2. Place boneless, skinless chicken thighs in a strong zip-lock bag and add the resulting marinade from the blender bowl. Close the bag tightly and mix the contents thoroughly. Leave the chicken for 1-2 hours in a warm place so that the tender meat is well marinated.

3. Peel sweet peppers from seeds and stalks, cut into rings, slices or strips. Roast the vegetables on a baking sheet in the oven along with the marinated chicken thighs. A temperature of 180C will be enough for the food to be ready in 30 minutes.

4. Prepare the remaining components of the dish: cut the fresh cucumber into circles, the avocado into slices, the pineapple pulp into cubes, and tear the lettuce into arbitrary pieces. Place the ingredients in a deep bowl, add the baked peppers and sliced ​​chicken.

5. At the last stage, season the dish with honey mustard sauce and sprinkle with grated Parmesan. A light salad with chicken and pineapples at home is ready!