Chicken salad with mushrooms and Korean carrots
6 servings
40 minutes
Chicken salad with mushrooms and Korean carrots is a refined combination of tender chicken fillet, aromatic champignons, spicy Korean carrots, and fresh cucumbers. This salad stands out with its rich flavor due to the harmonious intertwining of ingredients: the juiciness of the chicken, the slight spiciness of the carrots, and the mushroom aroma create a perfect balance. The history of this dish goes back to creative cuisine where traditional products are combined in an unusual presentation. The salad is served in layers, each soaked in mayonnaise, making it especially soft and rich. It is perfect as a festive treat or an original appetizer for everyday tables. Garnished with fresh greens, it delights not only with its taste but also with its festive appearance.
1
Boil the chicken fillet. While the chicken is boiling, sauté the mushrooms with finely chopped onion in vegetable oil. Cut the cucumbers into cubes. Chop the boiled chicken into small pieces.
- Chicken fillet: 500 g
- Champignons: 500 g
- Onion: 1 piece
- Vegetable oil: 4 tablespoons
- Cucumbers: 3 pieces
2
Layer the ingredients in a wide and deep dish where you will serve it. Spread a few tablespoons of mayonnaise on top of each layer. The first layer is mushrooms, the second layer is chopped chicken fillet, the third layer is Korean-style carrots, and the fourth layer is cucumbers. Top the salad with mayonnaise and garnish with greens.
- Champignons: 500 g
- Chicken fillet: 500 g
- Korean style carrots: 500 g
- Cucumbers: 3 pieces
- Mayonnaise: to taste
- Green: 1 bunch