Carrot salad korean eggs chicken cucumber mayonnaise

4 servings
1 hour

How to make a salad with Korean carrots, chicken and cucumbers? Prepare the necessary ingredients for this. For salad, it is best to use boneless chicken meat. It can be breast fillet or hip fillet.

Eggs and chicken meat must be boiled in advance. To do this, cook the chicken in boiling water for about 30 minutes, a little salting. Cook the eggs for 7-8 minutes in boiling water, then drain the hot water and pour cold water over the eggs. Cool the boiled chicken meat and eggs. Clean the cooled eggs from the shell. Catch the chicken from the stock.

Cut the chicken meat into small pieces and place in a bowl in which you will prepare the salad and mix all the ingredients.

Next, add the chopped eggs. They are convenient to cut with an ovipositor.

Wash fresh cucumbers, cut off the ponytails on both sides. Cut the cucumbers and add them to the salad.

Drain the juice from the carrots in Korean and put it in a salad.

To taste, add a little of any fresh greens. Season the salad with mayonnaise and mix all the ingredients together well. Instead of mayonnaise, the salad can be topped with sour cream or yogurt.

Transfer the finished salad to a salad bowl and serve. It will be a great addition to the main dishes. Enjoy your meal!