"Glutton"- it is very tasty, satisfying and not very difficult to prepare salad. Well suited for a festive table, especially for a large company. For lettuce you will need chicken, carrots, onions and pickled cucumbers.
servings: 12.
Time for preparing: 60 minutes.
Ingredients for Salad "Obzhorka":
- Chicken - 1 kg.
- Carrots - 4 medium sized (500 gr).
- Onion - 4 medium size (500 gr).
- Pickled cucumbers - 350 gr.
- Sunflower oil.
Obzhorka salad recipe:
Let the chicken cook for about 40 minutes, the time may vary depending on the chicken used. If you want to get a delicious chicken broth, then add onion and carrots during cooking, read more here “Chicken broth”.
While the chicken is cooking, finely chop the onion.
Fry chopped onion in sunflower oil.
After frying, allow excess oil to drain, it is not worth squeezing out all the oil, since salad It will turn out too dry and lose its rich taste. Put the fried onions in a salad bowl.
Grate the carrot.
Fry until soft in sunflower oil.
Allow excess oil to drain and place in a salad bowl.
By this time, the chicken meat should be cooked. The meat must be removed from the broth and cooled. After the meat has cooled, you need to separate it from the bone and finely chop.
Add chopped meat to salad bowl.
Finely chop pickled cucumbers.
Put the cucumbers in a salad bowl. If there is not enough salt from cucumbers, you can additionally salt salad.
Carrots in Korean have excellent taste. If you add it to the composition of the salad, then you can achieve culinary perfection with incredible ease. After all, it is not only very juicy, but also characterized by a pleasant sharpness, which adds bright flavors to all dishes. Those salads will be special in which not only carrots, but also chicken meat are added. And it doesn’t matter if the fillet is boiled, boiled or smoked - in the end, you still get a gastronomic masterpiece. and on a normal day is good, and on a holiday is simply irreplaceable.
This one is especially aromatic and rich. Among its main components, mushrooms and smoked chicken meat are especially pronounced. With their help, true harmony is created, and not only taste, but also aroma. Carrots are only a complementary component that can add a spark to an already blazing, bright dish.
For a salad with chicken and Korean carrots, you need:
- 300 gr. smoked chicken meat;
- 5 eggs;
- 300 gr. champignons;
- 2 onion heads;
- 3 medium pickles;
- 150 gr. Korean carrots.
Salad with Korean carrots and chicken:
- Separate the chicken meat from the bones with your hands and cut into small pieces.
- Rinse the mushrooms, sort out, peel off the film from all caps and cut into slices.
- Peel the onion, chop into thin slices and pour into a frying pan, preheated with a small amount of vegetable oil.
- After a couple of minutes, add mushrooms to the pan and fry until all the liquid has evaporated.
- Put the eggs in a saucepan, cover with water and cook in it over low heat for no more than twelve minutes. Then drain the boiling water and pour the contents with cold water. After the eggs have cooled, they must be peeled and cut into cubes.
- Squeeze the pickled cucumbers with your hands from excess marinade and cut into small pieces.
- Carrots, in the same way as cucumbers, must be rid of excess liquid, and then cut into shorter strips.
- Put layers on the bottom of the salad: smoked chicken, mushrooms with onions, eggs.
- The final ones are cucumbers and carrots, which, if desired, can be sprinkled with herbs.
Important! Mushrooms should not be overcooked. As soon as all the moisture has evaporated, they must immediately be removed from the fire.
Korean carrot and chicken salad
A rather unusual combination of Korean-style carrots and orange gives a special flavor to the chicken fillet. Such a rare, but unusual combination will cause real amazement among all those present at the table.
For a salad of chicken and Korean carrots you need:
- 300 gr. chicken meat;
- 200 gr. carrots in Korean;
- 1 orange;
- 4 large eggs;
- 200 gr. hard cheese;
- 180 gr. mayonnaise.
Salad with Korean carrots and chicken:
- Chicken fillet is washed and laid out in a saucepan, poured with water and salt is added. Boil for about twenty-five minutes, after which they cool without getting out of the broth. Only after that it is cut into small cubes.
- The eggs are placed in a saucepan filled with water and boiled. After boiling, they are in boiling water for about twelve minutes. After this time, they are poured with ice water. Then the eggs are already peeled and kneaded with a fork.
- To grind cheese, take a fine grater and rub the product.
- Peel the orange from the peel, put it on the board, where it is cut into small cubes with a knife.
- The chicken is first placed in a salad bowl, smeared with mayonnaise, which is subsequently done with all other products.
- Then have a carrot and an orange.
- The final in this simple process are eggs and cheese, which is no longer soaked in sauce.
- Decorate the composition with greens and orange slices.
Tip: in order for the orange to fit perfectly into the dish, it is recommended to peel it not only from the peel, but also from all films.
Salad with Korean carrots and chicken
Bulgarian pepper will bring freshness to any dish, add bright notes and give an aroma that is simply impossible to resist. If we take into account that chicken fillet will also be among the main components, it immediately becomes clear that the taste will be delicious!
For a salad with chicken and Korean carrots you need:
- 300 gr. chicken meat;
- 100 gr. carrots in Korean;
- 5 garlic cloves;
- 1 bell pepper;
- 200 gr. corn from a jar;
- 5 gr. pepper;
- 2 gr. salt.
Korean carrot salad with chicken:
- Drain all the liquid from the can of corn.
- Chicken meat is boiled in a saucepan filled with salted water for about 25 minutes. After that, they are cooled in the same broth.
- Bulgarian pepper is washed, cut, all seeds are selected and cut into cubes.
- Remove the cooled fillet from the broth and cut into small pieces or strips.
- Korean-style carrots are squeezed by hand from excess marinade, put on a board and cut into long strips into three parts.
- The garlic is peeled and crushed with a garlic press.
- All the products prepared for this moment are poured into a salad bowl, salt and pepper are added to taste, seasoned with mayonnaise, mixed with a spoon.
- Fifteen minutes cool in the refrigerator and the dish is ready to serve!
Tip: to give more freshness to the salad, it is recommended to add greens and fresh cucumber to it.
Korean-style chicken and carrot salad
In this salad, all products are not only harmoniously combined, but also proportionately correctly selected. None of the components interrupts the taste of the other, even the carrot spiciness in this case is not excessive, but optimal. And mushrooms allow you to maximize the taste of chicken meat.
For chicken salad with Korean carrots you need:
- 300 gr. chicken fillet;
- 200 gr. champignons;
- 2 large eggs;
- 2 onion heads;
- 200 gr. carrots in Korean;
- 200 gr. cheese;
- 180 gr. mayonnaise;
- 30 gr. vegetable oil;
- 2 gr. salt;
- 5 gr. pepper.
Korean Chicken and Carrot Salad:
- Chicken meat is boiled in salted water. If desired, allspice and bay leaf are added to the water to make the fillet more fragrant. After half an hour of cooking in the broth, the pan must be removed from the heat and the meat allowed to cool without draining the liquid.
- Mushrooms are washed, sorted and the film is removed from the caps. Then they are cut into slices and poured into a frying pan to fry, pour in the oil and put on fire.
- Onions are peeled, washed, finely chopped, spread to mushrooms and fried.
- Eggs are boiled in a small saucepan for about 15 minutes, then pour cold water and wait until they cool.
- Cheese is rubbed on a grater.
- Already cooled eggs are cut into small pieces.
- Mushrooms with onions are placed at the bottom of the salad bowl and a layer is smeared with mayonnaise. Further, they also do with all the other components.
- The next layers will be chopped eggs and chicken fillet.
- Carrots are squeezed in Korean style, shortened a little and laid out last, without smearing with mayonnaise.
- Sprinkle the exquisite composition with cheese, if desired, decorate with herbs.
Salad with chicken and carrots in Korean
Exotic kiwi in this creates a completely new, surprisingly tasty and fragrant dish, which has absolutely everything: sweetness and spiciness, extraordinary tenderness and piquancy.
For a salad of Korean carrots with chicken, you need:
- 250 gr. chicken meat;
- 5 large eggs;
- 2 medium kiwis;
- 200 gr. carrots in Korean;
- 2 large apples;
- 150 gr. cheese;
- 180 gr. mayonnaise;
- 1 medium tomato.
Chicken salad, Korean carrots:
- Chicken meat is boiled for about half an hour, and then cooled directly in the broth.
- Boil the eggs for 12-15 minutes, then drain the boiling water and add cold water.
- Kiwi is peeled and cut like small petals.
- They grind, or rather shorten, carrots in Korean, be sure to squeeze them after that.
- Remove the cooled chicken meat from the broth and cut into cubes or strips.
- Drain the water from the eggs, peel them, separate the yolks from the whites. After that, crush both of them with a fork in different bowls.
- Apples are peeled, cut, the middle is removed, rubbed on a grater.
- The dish is formed in a transparent salad bowl. Chicken meat is laid out first, leveled and tamped a little. Spread with mayonnaise, like all subsequent layers.
- Kiwi and squirrels are placed on the fillet, leaving some fruit for decoration.
- Then place apples, cheese, carrots.
- The yolks complete this amazing composition.
- Decorate a salad of Korean carrots and chicken with kiwi slices and tomato slices, which must be washed and cut in advance.
Every single one can be served on the most solemn day. But a special place among them is occupied by “Korean”, because they combine so many different tastes that it’s hard to imagine. They are prepared very quickly, and this is an important factor, since in the festive bustle there is a catastrophic lack of time. And the taste of such salads is special, unusual and rich.
Salad with Korean carrots and chicken is very tasty, which is why there are a huge number of variations of this dish, both for the festive table and for the daily diet.
The author of this dish is unknown, although there is an assumption that the first name of the salad was "Corals". A touching legend tells about the famous chef of the ocean liner who created his own version of the recipe. For a long time it was possible to keep the recipe secret, despite many attempts to repeat the dish.
Delighting and intriguing restaurant visitors, the dish contained a whole range of flavors and aftertaste. The original recipe has remained a mystery. We can only say with certainty that it contained seafood and was masterfully prepared. Today, the basis of the salad is chicken and Korean carrots, and then there is a flight of fantasy of a huge number of co-authors of the famous dish.
The success of the salad largely depends on the taste characteristics of the Korean carrot, taste the product in advance.
How to cook a salad with Korean carrots and chicken - 15 varieties
A simple recipe prepared at home will delight your family and add variety to your diet.
Ingredients:
- Chicken fillet - 1 pc;
- Korean carrot - 200 gr.;
- Eggs - 4 pcs;
- Hard cheese - 150 gr.;
- Mayonnaise, salt, pepper.
Cooking:
Cut the chicken fillet into cubes. Cheese is crushed with a large grater. Rub chicken eggs on a fine grater. Put in layers in a salad dish, first chicken meat, coat with mayonnaise, salt and pepper. The second layer is carrots. The third layer is an egg, with the addition of mayonnaise, salt and pepper. The fourth layer is cheese.
The simplest salad that will not be lost on the festive table. The highlight of the salad is the flavor combination of the products included in its composition.
Ingredients:
- Smoked chicken leg - 2 pcs;
- Champignons - 500 gr.;
- Korean carrot - 250 gr.;
- Salad onions - 2 pcs;
- Pickled cucumbers - 3 pcs;
- Dark olives, parsley.
Cooking:
We will pre-prepare the products, for this we clean and grind them. Saute mushrooms with onions. The assembly of the dish goes in layers. The first layer is smoked meat. The second layer is mushrooms with onions. The third layer is the eggs. The fourth layer is cucumber. The fifth layer is Korean carrot. Decorate the dish with olives and parsley.
Salad with Korean carrots and chicken - "Masterpiece"
The salad is easy to prepare, it will take a little time to make, and as a result we get a “Masterpiece”.
Ingredients:
- Smoked chicken - 200 gr.;
- Korean carrot - 200 gr.;
- Cucumbers - 200 gr.;
- Eggs - 3 pcs;
- Mayonnaise - 100 gr.;
- Salt, pepper, green onions.
Cooking:
The chicken is cut into small cubes, we do the same with eggs. Cucumbers are chopped into strips. All prepared products are put in a deep plate and seasoned with mayonnaise, after which they mix well. Decorate with chopped green onions.
An excellent instant dish will decorate your daily diet.
Ingredients:
- Chicken breast - 500 gr.;
- Canned corn - 1 can;
- Korean carrot - 100 gr.;
- Garlic - 4 cloves;
- Bulgarian pepper - 1 pc;
- Mayonnaise - 100 gr.;
- Salt pepper.
Cooking:
Chicken meat is boiled until tender, allowed to cool and chopped. Bulgarian pepper cut into cubes. Garlic is passed through a garlic press. In a deep bowl, combine the products and mix with the addition of mayonnaise. Spices to your taste.
Salad with Korean carrots and chicken - and kiwi
Ingredients:
- Chicken breast - 250 gr.;
- Eggs - 5 pcs;
- Kiwi - 2 pcs;
- Korean carrot - 230 gr.;
- Apples - 2 pcs;
- Cheese - 150 gr.;
- Mayonnaise - 230 gr.;
- Tomato - 1 pc.
Cooking:
Pre-boil the chicken breast until tender, and cook the eggs in a steep. Chicken breast is cut into small pieces. Cut the eggs in half and separate the yolks from the whites. Kiwi is peeled and cut into petals. Additionally, we carry out the grinding of Korean carrots. Grind the peeled apples on a coarse grater. We proceed to the layer-by-layer assembly of the salad, into a deep transparent container. The first layer is chicken fillet, we align and tamp at the bottom of the plate, after which we coat with mayonnaise. The second layer is kiwi. The third layer is grated egg whites, smeared with a layer of mayonnaise. The fourth layer is apples and mayonnaise again. The fifth layer is grated cheese, with the addition of mayonnaise. The sixth layer is Korean carrot and it is unforgettable to coat the layer with mayonnaise. The seventh layer is crushed egg yolks with a fine grater. Decorate with kiwi and fresh tomatoes.
Salad with Korean carrots and chicken - "Viking"
A cold salad is the best choice for lovers of outdoor picnics, simple and quick to prepare.
Ingredients:
- Chicken meat - 400 gr.;
- Canned mushrooms - 1 can;
- Cucumber - 2 pcs;
- Onion - 1 pc;
- Korean carrots - 400 gr.;
- Mayonnaise, salt.
Cooking:
Boil the chicken meat and fry the onion. We give time to cool. We prepare products for layer-by-layer assembly, for this we do not grind very finely into a separate bowl.
All layers of lettuce are smeared with mayonnaise. The first layer is mushrooms. The second layer is meat. The third layer is onions. The fourth layer is cucumber. The fifth layer is carrots.
Salad with Korean carrots and chicken - "Bunito"
Ingredients:
- Chicken fillet - 14 pcs;
- Carrots in Korean - 150 gr.;
- Eggs - 4 pcs;
- Cheese - 100 gr.;
- Mayonnaise - 150 gr.
Cooking:
Finely chop the cooked chicken fillet. Egg whites are crushed on a coarse grater, and yolks on a fine grater. Grind cheese in the same way. Meat is laid out on a salad plate in the first layer and well smeared with mayonnaise. The second layer is Korean carrots, and then cheese. And again we make a mayonnaise net. The next layer is egg whites, with the addition of mayonnaise and egg yolks on top. We decorate the salad with chicken proteins, greens and Korean carrots.
For salad, it is advisable to purchase eggs with a rich color of chicken yolk.
Salad with Korean carrots and chicken - cabbage and walnuts
Another simple recipe, I think your favorite dish.
Ingredients:
- Chicken meat - 200 gr.;
- White cabbage - 150 gr.;
- Carrot in Korean - 200 gr.;
- Onion - 1 pc;
- Eggs - 3 pcs;
- Walnuts - 50 gr.;
- Salt, mayonnaise.
Cooking:
Chicken meat and eggs are cooked until fully cooked. The next step is cleaning and cutting the food into pieces. Cabbage is chopped, nuts are crushed. In a salad bowl, combine all the components of the salad, salt, season with mayonnaise and mix.
Salad with Korean carrots and chicken - "Crispy Delight"
The combination of taste and design guarantees the culinary delight of your loved ones and friends. A simple, lovely crunchy salad, easy to remember, affordable ingredients and minimal preparation time.
Ingredients:
- Boiled chicken meat - 300 gr.;
- Fresh cucumber - 3 pcs;
- Korean carrot - 200g;
- Pickled mushrooms - 350 gr.;
- Mayonnaise - 3 tbsp.
Cooking:
Cut the chicken and cucumbers into strips. We prepare a mold for salad: we cut off the bottom at the bucket of mayonnaise. Lubricate the inner walls of the form with mayonnaise. Lay out the first layer of chicken, about two centimeters thick. Spread generously with mayonnaise on top. The next layer is mushroom. And again grease with mayonnaise and slightly compact the layer. Next layer - cucumbers. There should be twice as many of them as meat and mushrooms. Do not forget to coat the layer with mayonnaise. Carefully, without haste, lift the mold. Lay Korean carrots on top of the layers. Before serving, it is possible to decorate with cheese, cherry tomatoes, parsley and bell pepper.
Honey mushrooms in a salad can be replaced with butter or milk mushrooms.
An unusual savory snack, the taste of individual products harmoniously merges and pleases.
Ingredients:
- Chicken - 450 gr.;
- Korean carrots - 700 gr.;
- Raisins - 90 gr.;
- Corn - 1 can;
- Crackers (cheese flavor) - 300 gr.;
- Mayonnaise - 20 gr.
Cooking:
Boil the chicken until cooked, let cool and chop. In a bowl for salad, we add the prepared products, mix with the addition of mayonnaise. Refrigerate for forty minutes before serving.
The dream of any mushroom picker on your menu is perfect for the festive table.
Ingredients:
- Pickled champignons - 300 gr.;
- Korean carrot - 150 gr.;
- Fresh cucumber - 2 pcs;
- Boiled potatoes - 1 pc;
- Fried chicken breast 200 gr.;
- Boiled eggs - 3 pcs;
- Mayonnaise - 150 gr.;
- Dill, parsley.
Cooking:
To prepare the salad, choose a deep salad bowl and line it with cling film. Pickled champignons are laid out at the bottom, caps down. Chop dill and sprinkle mushrooms. The next layer is made from Korean carrots. Next comes a layer of fresh cucumber, cut into strips. Lightly compact the layers with a fork. We make a mayonnaise net. For the next layer, use the prepared chicken breast, seasoned with spices and fried. Cut into small pieces and stacked on top. And again we make a mayonnaise mesh. Boiled potatoes, chopped on a coarse grater, make up the next layer. Lubricate potatoes well with mayonnaise. The last layer is grated boiled eggs. We seal the salad, cover with a film and put it in the refrigerator. Place on a large platter, carefully turning over. Decorate with greenery.
Hearty puff salad, original in taste and easy to prepare.
Ingredients:
- Chicken meat - 250 gr.;
- Chicken eggs - 3 pcs;
- Korean carrot - 120 gr.;
- Orange - 1 pc;
- Cheese - 50 gr.;
- Walnut - 4 pcs.
Cooking:
We lay the boiled and chopped chicken meat in the first layer and make a mayonnaise net. The second layer is Korean-style carrots. The third layer is a sliced orange. And more mayonnaise. The fifth layer is chopped eggs, well seasoned with mayonnaise on top. The last layer is grated cheese. Decoration with walnuts.
The salad differs from the traditional recipe in only a few ingredients, but they drastically change the taste, creating a new flavor combination.
Ingredients:
- Korean carrot - 300 gr.;
- Smoked chicken - 300 gr.;
- Green peas - 1 bank;
- Eggs - 3 pcs;
- Soy sauce - 30 ml;
- Rice vinegar - 10 ml;
- Mayonnaise.
Cooking:
Let's start cooking with an omelet. Break the eggs into a deep bowl, add a little sugar and beat with a mixer until smooth. Add soy sauce and pour in vinegar and stir until smooth. Pour the mixture into a heated frying pan and fry well on both sides. Let the omelette cool down and start collecting the salad. We combine Korean carrots with peas. Cut the omelet into strips and add to the mixture. Also add the chopped chicken. Mix well and season with mayonnaise. Fifteen minutes later you can serve.
The most popular salad recipe with chicken breast and carrots among Russian housewives is the one that uses carrots (who doesn’t know, this is Korean carrots). The breast can be boiled, smoked, fried or baked in the oven. Cooking it in advance is allowed if the salad is planned to be served only cold. For warm, it is best to deal with the chicken during the cooking process.
The five most commonly used ingredients in chicken breast and carrot salad recipes are:
Instead of pickled, you can also take raw, boiled or fried carrots. The latter, again, is good for a warm salad. And it can be fried with onions, subsequently adding chicken. The following salad compositions are also loved in our country:
- breast, carrot, cucumber
- breast, carrot, corn
- breast, carrots, Bulgarian and hot peppers
- breast, carrots, potatoes, peas
- breast, carrot, cabbage, croutons
Of course, you can add something else to each of them, play with tastes, select different colors and flavors. And cook hundreds of different salads, inventing them on the fly))
If there are Korean-style carrots in the salad, cutting all other components is carried out according to the same principle - with a special grater. So the dish looks much more beautiful, has a festive look. But there is another simple solution - chop the ingredients in any way, and spread the carrots in a separate top layer, making such a “fur coat”, as in the popular Fox salad or Fox coat.
By the way, carrots are an excellent element of salad dressing, thanks to their bright, cheerful color. And it looks very beautiful in layers if you cook a puff salad.
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