Very tasty salad for March 8th
Description
Minimum effort — excellent result. It seems like an ordinary salad, hardly different from dozens of similar ones. But there's one ingredient that makes this salad recognizable and beloved by everyone — Korean-style carrots. They add piquancy and a vibrant flavor to the dish. I also like that the ingredients are mixed together rather than layered, allowing them to blend better and taste truly delicious. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the chicken breast in slightly salted water until fully cooked. Hard boil the eggs.
- 2
Step 2
Finely chop the onion and fry it in a small amount of vegetable oil until golden brown.
- 3
Step 3
Slice the mushrooms into pieces and sauté in another skillet until golden brown. You can sauté the mushrooms together with the onion, but I prefer them cooked separately.
- 4
Step 4
Cut the boiled chicken breast into cubes.
- 5
Step 5
Peel the eggs and cut them into cubes (reserve one yolk for garnishing the salad).
- 6
Step 6
Mix the chicken and eggs, then add Korean-style carrots (you can prepare them yourself or buy ready-made ones).
- 7
Step 7
Add the sautéed mushrooms and onions.
- 8
Step 8
Add the required amount of mayonnaise and mix.
- 9
Step 9
I suggest serving the salad in the shape of an eight. Place two small glasses or shot glasses on a flat plate. Arrange the salad around them to form the shape of an eight.
- 10
Step 10
It remains only to decorate the salad. I suggest decorating the salad with kiwi, yolk, and rowan berries.
- 11
Step 11
Enjoy your meal!