Salad with smoked chicken and Korean carrots

Delicious snacks and original salads are not as difficult to prepare as it might seem. Using a win-win combination - smoked chicken and spicy Korean carrots, you can prepare many salads that are varied in appearance and taste, which will be appropriate for both everyday and festive tables.

Quick salad

Smoked (home-smoked or purchased) chicken – 400 g (the ideal choice is fillet or breast);

chopped spicy carrots (Korean);

“dietary” mayonnaise – 80 g or 5 tbsp.

PREPARATION:

Cut the smoked (or fried) chicken into small pieces or plates;

In a salad bowl or other deep container, lay out in layers: chicken and carrots in Korean;

Carefully coat each layer with mayonnaise (the layer should not be too thick).

Serve as an appetizer or accompaniment to a hot poultry dish. Garnish with nuts or fresh herbs (chopped or sprigs) if desired.

Salad with smoked chicken and Korean carrots and corn

A spicy and incredibly elegant salad, ideal for a formal menu - just begging for it. An added bonus besides the taste: it cooks amazingly quickly. Take note if you are planning to celebrate, for example, March 8 or New Year at work. You can prepare the dish in a matter of minutes. If desired, the salad can be layered or mixed.

You will need:

• Smoked meat – 250 gr.
• Eggs - a couple of pieces.
• Carrot salad – 200 gr.
• Corn - canned food - jar.
• Hard cheese – 50 gr.
• Salt, herbs, mayonnaise.

Preparation:

1. Grate the boiled eggs into fine crumbs.
2. Grind the cheese into medium shavings. Drain canned corn.
3. Finely chop the dill and parsley.
4. Assemble a puff version: chicken, mayonnaise, carrots plus mayonnaise. Next comes a layer of greens; place eggs on it.
5. Coat the appetizer with mayonnaise sauce and top with a layer of cheese shavings. Decorate as you wish.

Prepare a salad with smoked chicken, Korean carrots and croutons

I love it when there are croutons in the salad. They manage to soften a little on top, but still retain their characteristic crunch inside. The aromatic and crispy pleasure is also useful for cleansing the intestines. They go well with smoked meat and spicy carrots.

An easy-to-prepare appetizer that always takes pride of place on the holiday table. Bright due to carrots, satisfying due to the presence of meat and corn. The salad is dressed with mayonnaise.

Ingredients:

• 300 g smoked chicken;
• 1 onion;
• 250 g Korean carrots;
• 0.5 cans of canned corn;
• crackers;
• greenery;
• mayonnaise;

Preparation:

1. Cut the onion into cubes. Place in a cup and pour boiling water over it, leave for a few minutes to remove the bitterness.

2. Use a knife to turn the smoked breast into cubes.

Meat cutting can be different. If you like long bars, do it your way.

Then the onion can be cut into quarter rings. Moreover, our carrots are in the form of long straws.

3. Transfer the smoked breast pieces to a bowl. Drain the water from the onion and send it next. Add Korean carrots and finely chopped dill. Then, half a can of canned corn.

All that remains is to add mayonnaise and mix.

4. It is better to add crackers to the salad just before serving. Or sprinkle individually into a plate for each person.

Pieces of dry, crispy bread look original in the dish and fit perfectly into its composition.

It is important that the crackers do not have time to soften and turn into mush.

Then not only children, but also adults will be happy to crunch them.

Salad - carrots, fresh cucumber and smoked chicken

A universal recipe, excellent for a light dinner and entertaining guests. If you decide to treat yourself on holiday, prepare it in layers.

• Chicken – 250 gr.
• Cucumber - a couple of pieces.
• Eggs – 3 pcs.
• Cheese – 200 gr.
• Carrots – 200 gr.

Cooking technology:

1. Cook the eggs, cool and coarsely grate. Place on the bottom of the salad bowl - this will become the basis of the salad. Make a mesh of mayonnaise on top.
2. Cut the meat into cubes of a suitable size and cover with the egg layer. Spread with mayonnaise sauce.
3. Cucumbers can be chopped into cubes or grated. Tip: if you rub it, be sure to drain the liquid. And never even coat the cubes with sauce, as the vegetable will immediately release unnecessary juice.
4. Scatter the cucumbers over the chicken and add the Korean appetizer. Coat with mayonnaise again.
5. Decorate the dish with cheese grated on a medium grater and herbs.
6. If the dish is intended for dinner, simply combine the ingredients indicated in the recipe and stir.

Smoked chicken, carrot, pepper salad recipe

Bell peppers are a common addition to chicken salads. It will not spoil the picture in this appetizer either. What’s nice is that it can be made in a matter of minutes, since all components do not require preliminary heat treatment. By the way, take peppers of different colors, then the dish will turn out elegant and appetizing.

Required:

• Chicken – 300 gr.
• Sweet peppers - a couple of pieces of different colors.
• Korean carrots.
• A clove of garlic.
• Mayonnaise, salt and pepper.

How to make the salad:

1. Cut the chicken into strips. Finely chop the garlic clove.
2. Remove the seeds from the pepper and chop the pulp into half rings.
3. All that remains is to combine all the ingredients in a salad bowl and season. Note: do not rush to add salt. Stir the snack, taste it and then decide.

Salad with smoked ham and Korean carrots

This product is both an important component of the salad and its decoration. Bell peppers will add a touch of freshness to the dish, and an unusual dressing will surprise your guests.

For Korean salad with chicken you need:

• 220 grams of smoked chicken fillet;
• 60 grams of hard cheese;
• 1 onion;
• 280 grams of Korean carrots;
• 30 ml olive oil;
• White wine vinegar;
• Spices.

Delicious salad with Korean carrots and chicken:

1. Break the chicken fillet into fibers. If desired, the fillet can be fried a little in olive oil with spices to enhance the flavor.
2. Remove the Korean carrots from the marinade and cut into shorter strips.
3. Peel the onion and chop into thin half rings.
4. Grate the cheese on a coarse grater.
5. Mix olive oil with the desired amount of vinegar and spices to taste. If you want it spicy, add some chopped chili directly to the dressing.
6. Mix the products together and pour over the dressing. Serve the salad immediately.

Tip: You can cook Korean carrots yourself. The root vegetable must be peeled, washed, then grated (special or regular coarse). Then marinate for several hours in vinegar, spices and garlic. You can add just a little water. Next, remove from the marinade and use in a dish. It is better to store it in the marinade itself in the refrigerator under the lid. It will be tastier if you replace half the spices with balsamic vinegar.

Recipe for chicken with mushrooms and Korean carrots

The salad has a very telling name - “Delight”. I think there is no need to explain, since everyone loves spicy snacks. And here, in addition to the piquancy of carrots and chicken, pickled mushrooms will add spice.

We take:

• Chicken meat – 300 gr.
• Cucumbers – 3 pcs.
• Marinated honey mushrooms (champignons, chanterelles) – 350 gr.
• Mayonnaise.

Preparation:

1. Cut smoked meats and cucumbers into strips. Divide large mushrooms into smaller parts.
2. Mix everything in a bowl and season.
3. For holiday serving, the salad is easily layered.

How to make a salad with smoked chicken, spicy carrots, beans

Red beans and eggs will somewhat reduce the spicy “degree” of the main components of the dish. They will make the taste more delicate. I advise you to take the red variety of canned beans; it is more suitable for preparing an appetizer with spicy chicken and spicy carrots.

You need to take:

• Chicken – 500 gr.
• Eggs – 3-4 pcs.
• Carrots – 100 gr.
• Beans - a jar.
• Green onions - a few feathers.
• Mayonnaise.

How to prepare the salad:

1. Chop the boiled eggs into cubes.
2. Drain excess juice from carrot salad and beans. Place the vegetables in the salad bowl.
3. Divide the chicken into cubes the size of beans. Chop the onion feathers.
4. Combine in a bowl and season with mayonnaise sauce.

How to prepare “Korean carrot salad with chicken”

Wash and peel the mushrooms. Let them dry, cut them into cubes or slices. Fry the mushrooms in vegetable oil until soft. Then add chicken fillet chopped into small cubes or cut into thin strips to the mushrooms. Pepper the ingredients and fry until cooked.

Peel the potatoes. Wash it and boil until tender in salted water in a saucepan. Then cool the tubers and cut them into small cubes. Place the potatoes in a salad bowl.

Peel the onion and wash along with the cucumber. Cut the vegetables into small cubes and place in a salad bowl. If desired, you can first peel the cucumber.

Then add Korean carrots to the salad bowl. If it is too long, you can cut it for convenience. Place fried mushrooms and chicken on top of the carrots.

Season the prepared salad with mayonnaise, salt and pepper to taste. Mix everything thoroughly and let the salad sit in the refrigerator for several hours.

Salad recipe with carrots, chicken and chips

The salad has a romantic name “Orchid”. But cooking can be done by any housewife who does not have special culinary skills. The specialty of the snack is chips, which perfectly complement the taste of the dish and decorate it.

We take:

• Smoked breast – 300-400 gr.
• Carrots – 150 gr.
• Canned champignons - jar.
• Eggs – 3 pcs.
• Chips – 80-100 gr.
• Sour cream and mayonnaise - 150 ml each.
• Green onions.

Preparation:

1. Prepare the sauce - mix mayonnaise with sour cream.
2. Cut the eggs into cubes. Chop the breast and mushrooms in the same way.
3. Finely chop the onion feathers. Drain the Korean salad.
4. Make layers, coating each with sauce: carrots, champignons, chips, breast, eggs. Garnish with green onions. There is no need to coat the layer of chips with dressing.

Salad with smoked breast and Korean carrots

The main component for a Korean salad can be supplemented in an interesting way - and the result will be a really great savory dish! The main thing is that all products have a similar shape.

List of ingredients:

• 240 grams of Korean carrots;
• 240 grams of yellow bell pepper;
• 200 grams of cheese in the form of a braid;
• 1 onion;
• 1 clove of garlic;
• 1 smoked chicken fillet;
• 50 ml sesame oil;
• 50 ml soy sauce;
• Paprika;
• 15 ml vinegar;
• Spices;
• Lime juice.

Smoked breast and Korean carrot salad:

1. Break the chicken fillet into fibers. Try to make them as long as possible, but do not make them thin. 4 cm in length is the optimal size.
2. Squeeze the Korean carrots from the marinade and shorten them.
3. Wash the bell pepper and remove the stalk with seeds, remove the white partitions. Then cut the fruit into long thin strips. Marinate it in vinegar and spices, add a little paprika. Place peeled and finely chopped garlic here. Leave for half an hour.
4. Disassemble the suluguni into fibers and also cut them into 4 cm long pieces.
5. Peel the onion and cut into thin half rings, disassemble them. If it is very bitter, pour boiling water over it. After 10 minutes, drain the water.
6. Mix the oil with paprika, spices, lime juice and soy sauce.
7. Mix all the products, it is better to do this carefully with your hands or special large forks. All products should connect with each other, cling to each other, like branches in a bird's nest.
8. Serve the dressing separately in a gravy boat. If the salad is served in portions, pour the sauce on top. The dish is ready to eat immediately.

Tip: in the same way as bell peppers are pickled, you can cut and pickle a cucumber. It will be another color in the salad palette. Alternatively, try grating the vegetable using a Korean carrot grater for better presentation. You can work in the same way with other vegetables, from beets to oranges.

Smoked chicken, Korean carrots, croutons

A snack with a cheerful name: Carousel. The most valuable thing about it is the wonderfully crispy crackers.

Required:

• Korean snack – 200 gr.
• Chicken – 200 gr.
• Corn - a jar.
• A small onion.
• Crackers - small package.
• Mayonnaise.

How to make the salad:

1. Make your own crackers, or take ready-made ones – it doesn’t matter.
2. Chop the onion and scald with boiling water, removing the bitterness.
3. Place corn, sliced ​​chicken, cooled onions, and carrots in a salad bowl.
4. Combine with mayonnaise, mix well and scatter croutons on top.

Salad with Korean carrots, smoked chicken, corn and croutons

Base - smoked chicken (for piquancy, can be purchased in spices, with garlic) - 450 g;
Korean carrots (spicy) – 350 g;

canned corn (sweet) – 400 g (without liquid). You can also use boiled cob;

mayonnaise (for dressing the dish) – 100 g (the amount can be reduced or increased);

crackers/snacks (salted or chicken flavored) – 200 g.

PREPARATION:

Cut up the smoked chicken (remove all bones and skin);

Finely chop the meat (slices or cubes);

Add Korean carrots (without liquid) to the container;

Combine the corn with the rest of the ingredients, mix (if used on the cob, then you need to boil it until tender and remove all the grains);

Season with mayonnaise (it is recommended to use not too fatty ones, since the dish itself is quite nutritious).

The croutons should be added in batches after seasoning to retain the pleasant flavor and crunch of the ingredient. Salt and seasonings can be omitted due to the spiciness of Korean carrots and the spiciness of smoked chicken.

Smoked chicken (thighs) - 400 grams

Korean carrots - 300 grams

Canned corn - can

Mayonnaise - 50-70 grams

Salt, pepper - to taste

Isabella salad - recipe with chicken, carrots and champignons

Add just a couple of ingredients to the main products, and you have the famous Isabella salad. Like most formal salads, let's layer it.

Take:

• Smoked breast – 500 gr.
• Fresh champignons – 500 gr.
• Carrots – 250 gr.
• Pickled cucumbers – 300 gr.
• Large onion.
• Egg – 5 pcs.
• Pitted olives – 130 gr.
• Sunflower oil, mayonnaise, parsley sprig.

Cooking method:

1. Divide the smoked leg into pieces and place on a wide plate. Spread with mayonnaise.
2. Cut the champignons into slices and chop the onion finely.
3. Fry together in a frying pan with a little oil. Mushrooms are considered ready if there is no liquid left in the pan. Cool the roast and spread it over the chicken meat. Make a mesh out of the sauce.
4. Grate the eggs and sprinkle on the mushrooms. Draw the mesh again.
5. Drain the excess from the jar of olives. Cut half into rings and place on top of the egg crumbs.
6. Chop the pickled or pickled cucumbers into cubes - this is the next layer. Don't forget to grease with mayonnaise.
7. Next comes a spicy carrot salad, plus a grid of mayonnaise.
8. Divide the remaining olives in half and decorate Isabella in the form of a grape branch. Scatter the parsley sprigs and the salad is ready.
9. The layers must have time to soak before serving. Make the dish in advance and let it sit for about an hour.