Chicken fillet salad with carrots in Korean style

5 servings

45 minutes

Chicken fillet salad with Korean carrots is a bright combination of tender chicken meat and spicy, tangy carrots. It incorporates elements of European cuisine but gains Eastern notes thanks to the Korean carrots. Light yet filling, with the pleasant crunch of pickled cucumbers and the softness of cheese, this salad makes a great addition to a festive table or everyday menu. Dressed with garlic and mayonnaise, it fills the flavor palette with rich and balanced shades. An ideal option for those who love contrasting tastes and aromatic dishes.

Energy value per serving

• Calories: 318.3
• Proteins: 30.7g
• Fats: 16.4g
• Carbohydrates: 10.8g

Ingredients

• Chicken fillet: 2 pc
• Pickles: 3 pc
• Korean style carrots: 200 g
• Cheese: 200 g
• Garlic: 2 pc
• Mayonnaise: to taste

Cooking steps

1. Boil the fillet in salted water, then cut it into strips (or shred it by hand).

   Required ingredients:

   • Chicken fillet: 2 pieces

2. Cut the cucumbers into strips and grate the cheese on a coarse grater.

   Required ingredients:

   • Pickles: 3 pieces
   • Cheese: 200 g

3. Mix the fillet, cheese, cucumbers, and carrots, add the garlic pressed through a press, and dress with mayonnaise.

   Required ingredients:

   • Chicken fillet: 2 pieces
   • Cheese: 200 g
   • Pickles: 3 pieces
   • Korean style carrots: 200 g
   • Garlic: 2 pieces
   • Mayonnaise:  to taste