Chicken salad with pineapple and Korean carrots
1 serving
20 minutes
Chicken salad with pineapples and Korean carrots is an amazing combination of flavors where tender chicken fillet harmoniously complements sweet pineapples and spicy Korean carrots. This salad, popular in European cuisine, incorporates elements of Eastern gastronomy, adding zest and freshness. Mayonnaise gives the dish creaminess while walnuts add a crunchy texture. Light yet filling, this salad is perfect for both everyday dinners and festive tables. Served chilled, it makes it especially refreshing. Such a dish will be a real find for lovers of unconventional flavor combinations.
1
Canned pineapples (can be rings, but I usually take them in chunks) are cut not too finely.
- Canned pineapple: 1 jar
2
Boil chicken breast fillet, cut into small pieces, add Korean carrots, and mix everything with mayonnaise. Optionally, you can add walnuts.
- Chicken breast fillet: 2 pieces
- Korean-style carrot salad: 200 g
3
Send to the refrigerator for 30 minutes.
