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.
1
Boil the fillet in salted water, then cut it into strips (or shred it by hand).
- Chicken breast fillet: 2 pieces
2
Cut the cucumbers into strips and grate the cheese on a coarse grater.
- Marinated cucumbers: 3 pieces
- Cheese: 200 g
3
Mix the fillet, cheese, cucumbers, and carrots, add the garlic pressed through a press, and dress with mayonnaise.
- Chicken breast fillet: 2 pieces
- Cheese: 200 g
- Marinated cucumbers: 3 pieces
- Korean-style carrot salad: 200 g
- Garlic: 2 pieces
- Mayonnaise: to taste
