Salad with Korean-style carrots
Description
Minimum effort — excellent result. No special culinary skills are required to prepare "Carousel" salad with Korean-style carrots; everything is very simple and accessible. If you boil the chicken fillet in advance, you can assemble the salad in no time. A perfect option for a festive table when you don't have much time to spend at the stove, or for an elegant yet quick lunch or dinner. Tender, satisfying, and not heavy at all! Hope you'll like this recipe. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the chicken breast in salted water beforehand until cooked through, then cool.
- 2
Step 2
We assemble the salad in layers, either as one large dish or in several individual portions. I'm making a salad on a shared platter, using a removable cake pan ring as a serving ring. The first layer consists of finely chopped boiled chicken breast.
- 3
Step 3
Thinly sliced onion rings on top.
- 4
Step 4
Spread a layer of mayonnaise and evenly place mushrooms on top. Any mushrooms will work; I'm using marinated oyster mushrooms.
- 5
Step 5
Again, spread a layer of mayonnaise and place the cheese grated on a fine grater.
- 6
Step 6
Slightly brush the cheese with mayonnaise and sprinkle chopped fresh herbs on top.
- 7
Step 7
On top of the greens, place the Korean-style carrots. If they are quite long, you can cut them crosswise into several pieces beforehand; I did not chop mine.
- 8
Step 8
The carousel salad with Korean carrots is ready. Carefully remove the ring and serve the salad.