Salad with smoked chicken and Korean carrots can rightly be called one of the simplest cold appetizers, suitable for the menu on holidays and weekdays.
Chicken salad with Korean carrots - recipe
The Asian dressing, which we use to make this salad, perfectly contrasts with the keenness and sourness of Korean carrots. As a vegetable recipe base you can use any favorite vegetables, we stopped at the cabbage mix.
Ingredients:
For salad:
- smoked chicken - 460 g;
- the head of the Peking cabbage;
- red cabbage - 180 g;
- sweet pepper - 95 g;
- green onions - 4 feathers;
- handful of almond petals;
- Korean carrots - 115 g.
For refueling:
- peanut oil - 55 g;
- soy sauce - 65 ml;
- rice vinegar - 25 ml;
- honey - 25 g;
- olive oil - 45 ml;
- hot sauce - to taste;
- garlic - 2 teeth;
- water - 15 ml.
Preparation
Start with the preparation of salad ingredients: disassemble the chicken pulp, chop both kinds of cabbage, chop the greens and cut the sweet pepper with straw. Mix all the prepared ingredients with Korean carrots.
Now it's refueling time. Rub the garlic teeth into a paste and mix them with all the ingredients of the dressing presented in the list. Season the salad with Korean carrots, chicken and bell pepper, and then sprinkle almond petals. If necessary, you can replace almonds with any nuts and seeds, we only need a contrasting texture.
Salad with chicken and Korean carrots layers
Ingredients:
- chicken smoked -310 g;
- carrots in Korean - 115 g;
- green peas - 85 g;
- fresh cucumber - 115 g;
- champignons - 135 g;
- mayonnaise - 85 g;
- potatoes - 370 g;
- oil for deep frying.
Preparation
Potatoes grate on a grater or shredder for Korean carrots. Mushrooms rescue, not forgetting to season, and then cool. Disassemble the chicken with fibers. Grind the fresh cucumber and proceed to assemble the salad.
Lay the layers of prepared ingredients, excluding potatoes, in any order, covering each with mayonnaise. Fry the pieces of potatoes in preheated oil until tender, and then, after cooling slightly, put them over the finished salad.
Salad with mushrooms, chicken, Korean carrots and cucumber served immediately after cooking, until the potatoes remained crispy, and its heat was not transferred to vegetables.
Salad with chicken, orange and Korean carrots
Ingredients:
- carrots in Korean - 230 g;
- young cabbage - 310 g;
- red onions - 115 g;
- a handful of green mix (cilantro, basil, mint);
- chicken smoked - 280 g;
- honey - 35 ml;
- lime juice - 35 ml;
- orange juice - 35 ml;
- garlic - 2 teeth;
- Worcestershire sauce - 75 ml.
Preparation
Shred cabbage and divide the red onion into thin semirings. Mix all ingredients with fresh herbs, chicken pieces and Korean carrots. Prepare a marinade sauce by combining honey with lime juice, orange, garlic paste and a hive. Season the salad and serve it immediately.
Salad with carrots in Korean and chicken
Ingredients:
- chicken smoked - 480 g;
- stalks of celery - 3 pcs .;
- carrots in Korean - 290 g;
- cheese with blue mold - 35 g;
- mayonnaise - 85 g;
- sauce barbecue - 35 g;
- leaves of lettuce - 3-4 pcs.
Preparation
Cut the celery stems as small as possible. Mix it with chicken and carrot slices, add chopped lettuce. Pound the cheese with the mold along with the mayonnaise, add the barbecue sauce and season the salad. Serve simply or on a sandwich.