Second courses 

Korean chicken and pepper carrots. Korean salad carrot chicken bell pepper

No holiday is complete without salads. A salad with smoked chicken and Korean carrots is a win-win combination. Therefore, we will offer some interesting recipes with these ingredients.

Ingredients:

  • Chicken fillet (smoked) - 0.2 kg;
  • Mayonnaise to taste;
  • Korean carrots - 0.15 kg;
  • Dill - several branches;
  • Eggs - 3 pieces.

Preparation:

  1. If you want to make Korean-style carrots yourself, then do it in advance, as it takes time to infuse. Detailed cooking instructions can be found on the spice packaging.
  2. Rinse the eggs with the baking soda (this should be done in a bowl) and place in a small saucepan. Cover with water and place over medium heat. When the eggs come to a boil, watch the time and cook them for another 10-15 minutes.
  3. Remove the eggs from the pan with a spoon and place them in cold water to cool down faster.
  4. Take the fillet and cut it into thin strips.
  5. Slice the eggs as well. But first, they need to be peeled from the shell and rinsed several times under running water so that there are no solid particles in the salad accidentally.
  6. Place the chopped chicken and eggs in a large bowl.
  7. Add Korean-style carrots to a bowl.
  8. Rinse and chop the dill finely and add to the rest of the ingredients.
  9. Now add mayonnaise (or sour cream) and mix our salad well.
  10. The finished salad now needs to be transferred to a beautiful small salad bowl and taken out on the table.

Smoked Chicken and Korean Carrot Salad with Corn

Ingredients:

  • Smoked chicken - 0.4 kg;
  • Dill - 1 bunch;
  • Canned corn - 1 can;
  • Croutons (with cheese or crab flavor) - 1 pack;
  • Korean carrots - 0.2 kg.

Preparation:

  1. Prepare a slice of chicken and cut it into small cubes. It is not necessary to remove the skin from it, then the salad will turn out to be more juicy. Transfer the ingredient to a large container so that the salad can be kneaded.
  2. Open a can of corn, put it in a colander and rinse a little under running water. Sprinkle the corn over the chicken.
  3. Add Korean-style carrots to a bowl after squeezing out all the liquid.
  4. Rinse the dill and chop very finely. Add it to the main ingredients.
  5. Now take the mayonnaise and spread it over the whole salad.
  6. Transfer the corn salad to a flat dish, form a nice dome.
  7. Before serving, open the croutons and spread them on top (if you wish, you can make a drawing from the croutons associated with the celebration). If you do this right away, they will soften and lose their taste.

With cucumber

In this recipe, all ingredients are stacked in layers.

Ingredients:

  • Cucumbers (fresh) - 2 pieces;
  • Eggs - 4 pieces;
  • Cheese (hard varieties) - 0.1 kg;
  • Mayonnaise - for greasing salad;
  • Korean carrots - 0.2 kg;
  • Smoked chicken - 0.3 kg.

Preparation:

  1. Prepare a beautiful dish in which our salad will be served.
  2. Boil eggs and grate them on a coarse grater.
  3. Place the first layer on a platter and brush over with mayonnaise.
  4. Cut the chicken into cubes.
  5. Place the meat on top of the eggs and brush the second layer with mayonnaise.
  6. Rinse the cucumbers and cut them into small cubes.
  7. Transfer them to a dish, but do not smear with mayonnaise, otherwise the cucumbers will let the juice out, and the salad may "float".
  8. Take a carrot and squeeze it out of the juice. Only now form the fourth layer from it. Top with mayonnaise on the carrots.
  9. Grate the cheese on a fine grater and sprinkle it on the salad.
  10. Top with parsley leaves if desired.

Bell pepper salad

Ingredients:

  • Smoked fillet - 0.5 kg;
  • Bulgarian pepper - 0.5 kg;
  • Korean carrots - 0.5 kg;
  • Dill - a few branches for decoration;
  • Mayonnaise - for lubrication.

Preparation:

  1. Cut the fillet into thin slices, and then make strips out of them. Transfer the meat to a main bowl.
  2. Prepare the peppers. It is better to take several colorful vegetables, then the salad will be bright, and the taste will be more intense.
  3. Rinse the peppers, remove the seeds and cut them into cubes. Add it to the chicken.
  4. Add Korean carrots and mayonnaise to the container to the rest of the ingredients, mix everything.
  5. Transfer the dish to several small salad bowls and garnish with dill sprigs on top. If you are not going to serve the whole salad to the guests, then brush with mayonnaise, only part of it, then the remaining portion will stay fresh for much longer.

With beans

Ingredients:

  • Smoked chicken - 0.7 kg;
  • Eggs - 3 pieces;
  • Korean carrots - 0.2 kg;
  • Fresh cucumbers - 2 pieces;
  • Mayonnaise - for spreading salad;
  • Pickled cucumbers - 2 pieces;
  • Leeks - 1 piece;
  • Canned beans (white and red) - 1 can of each type.

Preparation:

  1. Cut the chicken into small squares. Transfer it to a large bowl.
  2. Cut the carrots a little so that the strips are not so long and it is more convenient to eat. Add Korean-style carrots to the salad.
  3. Rinse both cucumbers and cut into cubes. Transfer the cucumbers to a shared bowl.
  4. Rinse eggs, boil and cut into cubes.
  5. Both types of beans must be alternately thrown into a colander to drain off excess liquid.
  6. Add the beans to the salad.
  7. Rinse the leeks and cut into very thin slices. Add the onion to the bulk.
  8. Pour in mayonnaise and mix everything thoroughly. You can add a little salt if you like.

With Chinese cabbage

Ingredients:

  • Korean carrots - 0.4 kg;
  • Mayonnaise - to taste (can be replaced with sour cream);
  • Smoked chicken breast - 1 piece;
  • Ham - 0.2 kg;
  • Eggs - 3 pieces;
  • Peking cabbage - 1 piece.

Preparation:

  1. Cut the breast into even cubes and transfer to a large bowl.
  2. Cut the ham in the same way and add it to the meat.
  3. Rinse the Chinese cabbage and cut off the white hard parts. Chop the cabbage into strips. Add Chinese cabbage to a shared bowl.
  4. Boil the eggs and grate only the whites on a coarse grater. Add them to the salad.
  5. Strain the liquid off the carrots and transfer to a shared bowl.
  6. Season the salad with mayonnaise and mix everything.
  7. Prepare a flat dish and lay out the salad in a nice shape, crinkling the yolks on top.

With tomatoes

Ingredients:

  • Smoked meat - 0.4 kg;
  • Mayonnaise - for spreading salad;
  • Corn - 1 can;
  • Fresh tomatoes - 3 pieces;
  • Croutons - 2 packs (small);
  • Korean carrots - 0.2 kg.

Preparation:

  1. Prepare a convenient container for the salad, in which we will only mix everything.
  2. Cut the meat into cubes and place in a bowl.
  3. Open the corn and add to the meat.
  4. Add the carrots to the rest of the ingredients.
  5. Rinse the tomatoes and cut into medium cubes. Put them in a bowl.
  6. Add the mayonnaise and set aside the salad.
  7. Before serving, add croutons to the salad and mix everything again.
  8. Prepare a nice plate and put the salad into it, but don't forget to give it an interesting shape.

Smoked chicken and Korean carrot salad with red onion

Ingredients:

  • Smoked meat (chicken) - 0.4 kg;
  • Korean carrots - 0.3 kg;
  • Red onion - 1 head;
  • Mayonnaise - for salad dressing;
  • Vinegar - for pickling onions;
  • Corn - 1 can.

Preparation:

  1. Remove the skins from the red onion. Cut it into half rings. Now you need to marinate it: 1) Pour vinegar and water into a small bowl, the correct proportion is 1: 2; 2) Add red onion and let sit for 20-30 minutes.
  2. Cut the meat into cubes and transfer to a large bowl.
  3. Add carrots to chicken.
  4. Remove the pickled onions and add them to the salad.
  5. Open the corn, mix it with the rest of the ingredients.
  6. Season the salad with mayonnaise, transfer to salad bowls and serve.

Demonstrate the proposed options for popular and simple salad recipes not only for the holidays, but also on ordinary days, delighting your loved ones.

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Caloric content: Not specified
Cooking time: Not specified

Korean carrot and chicken and bell pepper salad is an excellent appetizer to the table that can be easily and quickly prepared from simple budget products. The salad is a rather interesting combination of boiled chicken meat with vegetables and spicy Korean carrots. I would like to draw your attention to.

Interestingly, for the preparation of the snack, several technological methods of processing food are used, for example, onions must be cooked, and eggs and fillets must be boiled. Interestingly, the onion in the salad is present both raw and fried, which gives it a special piquancy and taste.

Korean carrots for salad can be bought ready-made or prepared by yourself (you just need to have the necessary set of spices and spices on hand). Very tasty and this one.

When it comes to salad peppers, it is best to choose a fruit that is brightly colored to contrast well with the other ingredients in the salad.
You can decorate the dish in portions or lay out in layers on a common dish.



- meat (chicken fillet) - 500-600 gr.,
- pepper (salad, bright colors) - 1 pc.,
- chicken egg (table) - 2-3 pcs.,
- carrots (Korean) - 200 gr.,
- turnip onions - 2 pcs.,
- mayonnaise (or any sauce),
- salt (finely ground), spices,
- paprika (optional).

Step by step recipe with photo:





First, we deal with meat, for which we wash it well from contamination. Next, put in a saucepan. It is important for us that the meat is tasty and juicy, so we fill it with hot water. For taste, put salt, spices (turmeric or seasonings for chicken) in a saucepan and cook the fillets for 25-30 minutes on medium heat.
Peel the onion and chop it into small cubes.




We put part of the onion in a salad bowl, and the rest we sauté in a pan with butter until a delicate ruddy color for 5-7 minutes.




Cook the eggs until steep for 7-8 minutes, then cool, release from the shell and chop with a knife. Look and this one is no less interesting.




Wash the fruit of the lettuce, cut out the center with the stalk and cut.






Disassemble the cooled fillet into long fibers.




Add Korean carrots to the salad bowl and, if desired, spices (you can use paprika).




Season with mayonnaise and serve salad of Korean carrots and chicken and bell pepper to the table.






Bon Appetit!

Boil the chicken fillet in salted water until tender (about 15-20 minutes), cool, take apart into fibers or cut into thin strips. Boil eggs hard-boiled, cool, peel and grate on a coarse grater. Wash the bell pepper, remove seeds and partitions, cut into thin strips.

Put greens (optional) and a part of chicken fillet on the bottom of portioned salad bowls or bowls. Apply a mayonnaise mesh.

Put the Korean-style carrots on top of the bell pepper. Apply a thin layer of mayonnaise.

Lay the rest of the chicken fillet in the next layer on the Korean carrots. Cover fillets with mayonnaise mesh.

Put the grated eggs on a coarse grater with the last layer of salad.

Chill in the refrigerator for 10-15 minutes. Decorate as desired. I decorated with finely grated yolks. A delicious and spectacular salad with Korean carrots, chicken and bell pepper is ready.

Bon Appetit!

Chicken salad with Korean carrots and peppers

4.5 - Ratings: 2

The recipe for a salad with Korean carrots, chicken and bell pepper will be a real boon for hostesses who are sorely lacking time to prepare any complex salads. Believe me, despite the minimal set of ingredients, the salad turns out to be simply delicious. Korean carrots add spicy flavor and juiciness to the salad. Bell peppers bring freshness and aroma to the salad, and chicken meat nourishes. Such a salad is not a shame to serve on the festive table along with such traditional salads as or. Believe me, guests will eat chicken salad with Korean carrots much faster. After cooking, it is advisable to let the salad stand in the refrigerator for about an hour. During this time, the chicken is soaked in carrot juice, pepper and mayonnaise.

Ingredients:

  • Korean carrots - 400 gr.
  • Chicken breast - 400 gr.
  • Bulgarian pepper - 300 gr.
  • Mayonnaise - for dressing.

Cooking chicken salad with Korean carrots

When preparing this salad, it is advisable to use bell peppers of different colors. If this is not possible, do not be upset. It will not affect the taste in any way. We wash the pepper, remove the seed box from it and cut into small strips.


Boil the chicken breast in salted water and cut into strips.


Put chopped chicken, bell peppers, Korean carrots, etc. in a deep salad bowl.


Mix the contents of the salad bowl and put it in the refrigerator for one hour. Chicken salad with Korean carrots should be infused a little so that all the ingredients of the salad "make friends" with each other.

Ingredients

  • 300 g of Korean carrots;
  • 200 g canned corn;
  • mayonnaise to taste.

Preparation

Separate the meat from the bones and cut into cubes. Pour the liquid out of the corn jar. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

  • 400 g boiled or smoked chicken breast;
  • 300 g of Korean carrots;
  • 3 large bell peppers;
  • salt and mayonnaise to taste.

Preparation

A very quick salad if you have cooked chicken breast in the fridge. If the chicken has to be boiled, the cooking time will increase to 40 minutes.

Wash the pepper, remove the seeds. How to do it quickly, Lifehacker already. Cut the peppers and chicken into strips. Mix with Korean carrots. Season with salt, add mayonnaise and stir.

Korean carrot and sausage salad

Cooking time: 10 minutes.

Ingredients

  • 200 g of Korean carrots;
  • 200 g smoked sausage;
  • 1 large tomato;
  • 1 large cucumber;
  • 1 bunch of dill or parsley;
  • salt and mayonnaise to taste.

Preparation

Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the herbs. Mix all the ingredients with the Korean style carrots. Season the salad with salt and mayonnaise.

Cooking time: 10 minutes.

Ingredients

  • 100 g of Korean carrots;
  • 2 cucumbers;
  • 1 radish;
  • 1 bunch of green onions;
  • 1 bunch of parsley;
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon mustard;
  • salt to taste.

Preparation

Wash vegetables and herbs. Cut the cucumber and radish into strips or grate for Korean carrots. Chop the greens finely. Combine all the ingredients, salt, season with olive oil, lemon juice and mustard. Stir well and serve.

Korean carrot and bean salad

Ingredients

  • 200 g canned red beans;
  • 100 g of Korean carrots;
  • 100 g smoked chicken leg;
  • 3 eggs;
  • mayonnaise to taste.

Preparation

While the eggs are boiling, drain the beans and combine them in a deep bowl with Korean-style carrots. Add the diced legs (can be substituted for smoked sausage).

Cut the eggs into cubes and send to the rest of the ingredients. Season the salad with mayonnaise. Salt if necessary.

Cooking time: 15 minutes.

Ingredients

  • 200 g of Korean carrots;
  • 200 g crab sticks;
  • 100 g of hard cheese;
  • 100 g mayonnaise;
  • 3 eggs;
  • 1 clove of garlic;
  • 1 bunch of green onions;
  • 1 bunch of dill;
  • salt and black pepper to taste.

Preparation

Boil the eggs. While they are cooling, cut the crab sticks into thin strips, and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Rinse and chop the herbs. Peel and press the garlic through a press.

Combine all ingredients, add mayonnaise, salt and mix well.

Canned corn can be added to this salad if desired.

Cooking time: 15 minutes.

Ingredients

  • 200 g of Korean carrots;
  • 100 g smoked sausage;
  • 2 eggs;
  • 1 pack of rye croutons;
  • salt and mayonnaise to taste.

Preparation

While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and croutons. Better to take oblong bacon flavored.

Season the salad with mayonnaise and serve.

Cooking time: 15 minutes.

Ingredients

  • 500 g squid;
  • 500 Korean carrots;
  • 1 small onion;
  • 3 cloves of garlic;
  • 3 tablespoons of soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper;
  • ½ teaspoon of red ground pepper;
  • vegetable oil for frying.

Preparation

Gut the squid, peel off the skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squids are cooling, fry the chopped onions in vegetable oil. Peel and press the garlic through a press. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions, and all other spices. Season with soy sauce.

The salad will be tastier if it is infused a little.

Cooking time: 25 minutes.

Ingredients

  • 500 g beef liver;
  • 300 g of Korean carrots;
  • 3 large onions;
  • salt and mayonnaise to taste;
  • vegetable oil for frying.

Preparation

Peel and cut the onion into half rings. Then fry it in a little vegetable oil. Rinse, peel and finely chop raw beef liver. Add it to the onion, season with salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with the Korean carrots and season the salad with mayonnaise.

Ingredients

  • 300 g chicken fillet;
  • 200 g of hard cheese;
  • 150 g Korean carrots;
  • 2 eggs;
  • salt and mayonnaise to taste.

Preparation

Boil in salted water. Boil hard boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Coat each layer, except for the last, with mayonnaise.

Korean carrot and orange salad

Cooking time: 40 minutes.

Ingredients

  • 200 g chicken fillet;
  • 200 g of Korean carrots;
  • 150 g of hard cheese;
  • 3 eggs;
  • 1 orange;
  • mayonnaise and salt to taste.

Preparation

Boil the chicken in salted water. If there is already a cooked fillet, the cooking time will be reduced to 10 minutes. Cut the cooked chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater with the cheese.

Spread the salad in layers, smearing each with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad has stood a little and soaked, it will be even tastier.

Korean carrot and mushroom salad

Cooking time: 50 minutes.

Ingredients

  • 300 g chicken fillet;
  • 200 g of pickled mushrooms;
  • 200 g of Korean carrots;
  • 100 g pitted olives;
  • 100 g of hard cheese;
  • 2 eggs;
  • greens for decoration;
  • salt and mayonnaise to taste.

Preparation

Boil the chicken fillet in salted water. Hard boiled eggs. While it cools, rinse and dice the mushrooms.

Cut the chicken as well and place it in a drop-shaped dish on a large dish. Brush with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. The fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.

Place the Korean carrots on top so that the sharp end of the drop remains uncovered. Use the olives to make the eyes and nose for the hedgehog. Decorate the salad with herbs and let stand for a while.