Chicken and corn salad
Description
Minimum effort — excellent result. Choose potatoes with the least amount of starch for the salad to keep the strips crispy. Select firm, less juicy tomatoes and cucumbers to prevent the salad from becoming soggy. Salt the salad and mix it right before serving. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Royal" salad with chicken and corn. Wash and dry the vegetables and lettuce.
- 2
Step 2
Peel the potatoes, rinse and grate on a Korean carrot shredder, then dry the potatoes with a paper towel. Heat vegetable oil in a frying pan over medium heat. Fry the potato straws in batches until golden and crispy like kindling. Transfer to a paper towel to remove excess oil.
- 3
Step 3
Cut the boiled chicken into thin strips and drain the liquid from the corn. Place the chicken and corn on a serving dish.
- 4
Step 4
Cut the hard cheese into thin strips, tear the lettuce leaves into small pieces. Place the cheese and lettuce on a plate with the chicken and corn.
- 5
Step 5
Cut the cucumber into thin strips, dice the tomato finely and drain the juice. Layer the tomato, cucumber, and fried potatoes in order. Dress the salad with mayonnaise and serve immediately.
- 6
Step 6
Can be served at the table.