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Korean carrot and mushroom chicken salad

Cooking recipes / Top Picks / Salads

4 servings
1 hour

Chicken fillet - 250 g, Korean carrot - 150 g, Eggs - 2 pcs., Onions - 1 pc., Champignons - 250 g, Vegetable oil - 20 g, Mayonnaise - 50 g, Greens - to taste, Salt - to taste, Dry spices - to taste

How to make a salad with chicken, Korean carrots and mushrooms? Prepare the necessary ingredients for this. The proportions for the salad are approximate, since something can be added a little more or less by presence or at your discretion

Chicken and eggs must be boiled in advance. Cook the eggs in boiling water for about 7-8 minutes. Then drain the hot water and fill them with cold water. Place the chicken fillet in boiling water and cook for about 30 minutes, slightly salted. Cool the finished chicken meat and eggs completely. Clean the cooled eggs from the shell.

Peel and finely chop the onions. Rinse the champignons thoroughly from dirt, dry and cut. Do not grind much, since when frying they will still decrease in size. Pour some vegetable oil into a hot pan and fry the mushrooms along with the onions for 7-10 minutes until the moisture evaporates. Salt a little. Then cool the mushrooms.

Cut the chicken meat into small cubes. Add the chopped eggs to the chicken.

Next, add the cooled mushrooms and carrots in Korean.

Season all the ingredients with mayonnaise, transfer to a salad bowl and serve. Before serving, you can cool a little so that all the ingredients become the same temperature. You can add a little ground pepper. Enjoy your meal!