Chicken salad korean carrot fresh cucumber

2 servings
1 hour

How to make Chicken Salad Korean carrot fresh cucumber? Prepare everything you need. You can take a previously generously defrosted chicken fillet. Wash it, lower it into boiling water and cook for 30 minutes. Cool the finished meat. Eggs for salad, also need to be boiled. To do this, fill them with cold water, bring to a boil and boil for 8-9 minutes. Then drain the water, and cool the eggs in cold water, so they will be easy to clean.

Wash and dry the cucumber for salad. Cut off his ponytails on both sides. Try not to make the cucumber mustard. To make a salad, take a spacious bowl so that it is convenient to interfere with the salad. Cut the cucumber lengthways into 4 parts, and then cut it into small pieces immediately into a prepared bowl.

Peel the boiled eggs from the shell, slice and add to the bowl to the chopped cucumbers.

Cool the chicken fillet. Then cut it into small pieces and place it in a salad bowl. In general, this salad can use not only boiled chicken. It can be fried in pieces to a ruddy crust, or you can take smoked chicken.

Korean carrots can be used ready-made or cooked at home on their own. Such carrots are usually rubbed with long stripes, so for salad, carrots in Korean can be crushed a little. I like it more when the salad has it in small pieces. It's at will.

Korean carrots, also, add to the bowl to the salad. Season the salad with a little mayonnaise and stir with a spoon.

Our salad is ready. Cool it slightly in the fridge and transfer to a suitable salad bowl before serving.

Enjoy your meal!